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Pan-Fried Sunchokes

Pan-Fried Sunchokes

Pan-Fried Sunchokes Photo
Difficulty Level: Easy
  • Prep Time:
    5 Minutes
  • Cook Time:
    PT15M
    10 Minutes
  • Yield:
    4 Servings
Sunchokes (also known as Jerusalem artichokes) are a knobby tuber that has a beautiful nutty flavor when cooked. This simple preparation is a great way to enjoy them!
Ingredients
  • 1 pound sunchokes, scrubbed well
  • 1 tablespoon extra-virgin olive oil
  • Kosher or Sea salt
  • Black pepper
  • 453.59g sunchokes, scrubbed well
  • 12.78g extra-virgin olive oil
  • Kosher or Sea salt
  • Black pepper

Sunchokes (also known as Jerusalem artichokes) are a knobby tuber that has a beautiful nutty flavor when cooked. This simple preparation is a great way to enjoy them!

Preparation
STEP 1

Slice sunchokes into 1/8th inch slices.

STEP 2

Heat oil in a non-stick frying pan over medium high heat then add sliced sunchoke. Season lightly with salt and pepper. Fry until browned around the edges and beginning to crisp, flip and brown second side.

STEP 3

Remove to a serving dish, sprinkle lightly with additional salt and serve.

Options

Serve as an appetizer or side dish garnished with chopped herbs (such as parsley, thyme or dill), grated parmesan or pecorino, a squeeze of fresh lemon or drizzle of aged balsamic. Try using a flavored salt such as rosemary or truffle in place of the salt. Slices can also be cooked until crispy like chips, then served with a creamy dipping sauce.

If scrubbed well, peeling is optional depending on intended use. Sunchokes can also be roasted like other root vegetables or boiled and mashed or pureed like potatoes for side dishes or soups.

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