Crispy Jerusalem Artichokes with Aged Balsamic
Tender Jerusalem artichokes (sunchokes) cooked until crispy and golden, then finished with a rich brown butter sauce infused with rosemary and aged balsamic vinegar. A perfect side dish that combines earthy and tangy flavors.
Ingredients
- •2 tablespoons olive oil
- •2 pounds Jerusalem artichokes
- •1 to taste kosher salt and pepper
- •4 sprigs rosemary
- •¼ cup unsalted butter
- •3 tablespoons aged balsamic vinegar
Cooking Instructions
- 1.
Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8-10 minutes.
10 min
- 2.
Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8-10 minutes longer; transfer to a platter.
10 min
- 3.
Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
4 min
- 4.
Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.
2 min
