A | B | C | D | E | F | G | H | I | J | K | L | M | N
O | P | Q | R | S | T | U | V | W | X | Y | Z
Sunchoke Saute Photo Essay
Harvested Sunchokes Ready to cook.
|Peeled (left) and Scrubbed (right)|
|Sliced and in the hot oil in the pan|
|cooked, with the parsley and sunflower seeds|
|Plated: Sauteed Sunchokes with Sunflower Seeds|
|Sauteed Sunchokes with Sunflower Seeds
adapted from Vegetarian Cooking for Everyone by Deborah Madison
1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds
Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with S & P, add the sunflower seeds, parsley, and thyme, and toss well.
About CSA |
Frequently Asked Questions
Harvest Schedule | News | Join | Contact