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Pan Fried Jerusalem Artichokes in Sage Butter

Pan-fried Jerusalem Artichokes in Sage Butter

from epicurious.com



3 Tbsp. butter, divided

2 Tbsp. olive oil

1 lb Jerusalem artichokes (sunchokes), scrubbed, cut crosswise into 1/4 inch thick rounds

3 Tbsp. coarsely torn fresh sage leaves, divided

2 tsp. fresh lemon juice

2 Tbsp. chopped parsley



Melt 1 Tbsp butter with olive oil in large skillet over medium heat. Add Jerusalem artichokes and half of the sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently. You may want to add a little water Transfer Jerusalem artichokes to a serving bowl. Add remaining 2 Tbsp butter and sage to skillet. Fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice, simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.


Makes 4-6 servings.

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