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Sautéed Sunchokes

From Athens Locally Grown

<p>An easy yet absolutely delicious way to cook up some sunchokes is to sauté them in butter. This is a great alternative to potatoes on the dinner plate, and just as versatile. You’ll surely be asked, “What do you do to your potatoes? They’re so good.”</p>
Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: 4

3 tablespoons butter
1 1/2 teaspoons vegetable oil
1 lb sunchokes (about 8 chokes), sliced into 1-inch rounds
2 tablespoons minced fresh parsley, divided
taste salt
taste freshly ground black pepper

Step by Step Instructions
  1. Heat the butter and oil in a skillet over medium-high heat. Add the sunchokes and 1 tablespoon of the parsley; cook, turning frequently, until the sunchokes are lightly browned on the outside and tender inside, 4 to 6 minutes.
  2. Season with salt and pepper to taste and garnish with the remaining parsley.