Jerusalem Artichokes With Sage Butter Sauce

  1. Scrub the Jerusalem artichokes well and cut crosswise into 1/4-inch rounds.
  2. Set aside.
  3. In a non-stick skillet over medium-high heat, melt the butter with the olive oil.
  4. Add the Jerusalem artichokes and half of the sage leaves.
  5. Sprinkle with a little bit of salt and pepper.
  6. Saute the mixture until brown and just beginning to soften, turning the chokes frequently, approximately 10 minutes cooking time.
  7. Use a slotted spoon to transfer the Jerusalem artichokes to a shallow serving bowl.
  8. To the same skillet add the remaining 2 tablespoons butter and sage leaves, fry until the sage darkens and begins to crisp, about 30 seconds.
  9. Add lemon juice to the skillet, simmering 1 minute.
  10. Pour the lemon-sage butter sauce over the Jerusalem artichokes, tossing to coat well.
  11. Season with salt and pepper to taste.
  12. Garnish with the fresh parsley and a few lemon slices.

butter, extra virgin olive oil, jerusalem artichoke, salt, pepper, fresh sage, lemon juice, fresh italian parsley, lemon slice

Taken from www.food.com/recipe/jerusalem-artichokes-with-sage-butter-sauce-148105 (may not work)

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