Sunchokes Are the Nutritious Vegetable You're Probably Not Eating
Sunchokes are slightly sweeter than potatoes, a little nutty, and rather crispy.
Servings 4
Calories 117kcal
Ingredients
- 4 ounces bacon
- 1 tablespoon extra virgin olive oil EVOO
- 3 tablespoons butter divided
- 1 pound sunchokes peeled and cut crosswise into 1/4-inch-thick rounds
- 2 cloves garlic sliced
- 2 teaspoons juice from a lemon
- 2 scallions sliced
- salt
- pepper
Instructions
- Cook the bacon, in a large skillet, drain on a paper towel and set aside.4 ounces bacon
- Wipe out the skillet. Then melt 1 tablespoon of oil and 1 tablespoon of butter over a medium heat. Add sunchokes, season with salt and pepper, and cook until slightly golden.1 tablespoon extra virgin olive oil, 1 pound sunchokes, salt, pepper
- Then add garlic, the remaining 2 tablespoons of butter, scallions, and lemon juice. Cover and simmer for 20 minutes.2 cloves garlic
- Uncover and continue cooking for 2 more minutes until the slices are a little crisp.
- Toss with chopped bacon and garnish with scallions.
Notes
What other herbs work well with sunchokes? Common choices include rosemary and thyme for enhanced flavor. Or add a dash of cayenne pepper for heat.
Can I store leftover sunchokes, and how do I reheat them? Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat them on the stovetop for a few minutes.
Nutrition
Calories: 117kcal
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