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Summary
Pan-seared sunchokes are the perfect autumn side dish that's an ideal stand-in for potatoes. It's hearty and rich, with crisp, crunchy edges surrouding little discs of warm, soft, nutty sweetness.
Featured Ingredient
Sunchokes
Event
2024 State Fair
Instructions
Clean sunchokes and add them to a pot of salted cold water. Bring to a boil then simmer until tender. Remove from heat and drain. As soon as they’re cool enough to not burn your fingers, slice into ½ slices. Heat your biggest cast iron or nonstick pan and lay sunchokes face down in a single layer and season with salt and pepper. Add cooking oil and thyme, browning sunchokes on both sides. When nearing completion, add a big pad of butter and cook until the butter begins to brown. Remove from heat and add a squirt of lemon juice. It goes great with tahini or green goddess dressing.
Note: You can also deep fry these after boiling, season afterward and toss in butter.
- 5-7 sunchokes
- 2 T Cooking oil
- Butter
- 2-3 sprigs fresh thyme
- Lemon juice