Broiled Sunchokes

• 4 tablespoons (1/2 stick) unsalted butter
• 1 pound sunchokes, unpeeled, cut into 3/4-inch pieces
• 1/2 medium yellow onion, thinly sliced
• 2 large celery ribs, thinly sliced
• 1 tablespoon chopped, drained sun-dried tomatoes in oil
• 1 tablespoon ground green peppercorns
• 1/2 teaspoon kosher salt
• 1 tablespoon all-purpose flour
• 4 teaspoons pale dry sherry
• 2 tablespoons roughly chopped fresh flat-leaf parsley
• 4 ounces semihard cheese (page 23), grated (1 cup)

1. Preheat the broiler.
2. Heat a medium skillet on medium heat and melt the butter.
3. Add the sunchokes and saute for 10 minutes, or until brown.
4. Add the onion and celery and saute for 1 minute.
5. Add the tomatoes, peppercorns, and salt.
6. Saute until the onions begin to caramelize, about 2 minutes.
7. Add the flour and cook for 1 minute.
8. Add the sherry and stir to deglaze the pan.
9. Add the parsley and mix gently.
10. Transfer the sunchokes to a baking dish and top with the cheese.
11. Broil for 3 minutes, or until the cheese is melted and beginning to brown.
12. Serve hot.

butter, sunchokes, yellow onion, celery, tomatoes, ground green peppercorns, kosher salt, flour, pale dry sherry, parsley, semihard cheese

Taken from www.epicurious.com/recipes/food/views/broiled-sunchokes-387791 (may not work)