Sunchoke and Potatoes

• 1 lb. sunchokes
• 2 tsp. vegetable oil
• 1 lb. red-skin potatoes, scrubbed and diced
• 1 cup chopped onion
• 2 cloves garlic, minced
• 6 Tbs. cider vinegar or seasoned rice wine vinegar
• Salt and freshly ground black pepper to taste

1. Scrub sunchokes well under cold running water.
2. You may pare them if you wish or leave skins on for more nutrients.
3. Cut sunchokes into 1-inch dice.
4. In large nonstick skillet, heat oil over medium heat.
5. Add sunchokes and cook, stirring occasionally, for 5 minutes.
6. Add potatoes, onion and garlic and cook, stirring often, until sunchokes and potatoes are tender and crispy brown, about 25 to 30 minutes.
7. Add vinegar, salt and pepper to taste and serve hot.

sunchokes, vegetable oil, redskin potatoes, onion, garlic, cider vinegar, salt

Taken from www.vegetariantimes.com/recipe/sunchoke-and-potatoes/ (may not work)