Crispy Jerusalem Artichokes with Aged Balsamic
Jerusalem artichokes, or sunchokes, are a hearty root vegetable that is under utilized in the kitchen. The white flesh is nutty, sweet and crunchy like chestnuts when raw. Baked in their skins, they become more like potatoes with a mild taste of artichoke hearts.
We like to parboil - or partially boil - ours before roasting them to bring out the flavor and make them perfectly tender. Then we add our 1808 Balsamic vinegar to give them some extra sass.
Yield
8Prep time
15 MinCook time
30 MinInactive time
20 MinTotal time
1 H & 4 MCRISPY JERUSALEM ARTICHOKES WITH AGED BALSAMIC
In this recipe, we parboil - or partially boil - our Jeruaslem artichokes before roasting them to bring out the flavor and make them perfectly tender. Then we add our 1808 Balsamic vinegar to give them some extra sass.
Ingredients
Instructions
- Start by parboiling your Jerusalem artichokes - also called, sunchokes. To do this, add the quartered and scrubbed Jerusalem artichoke pieces to a pot of water and bring it to a boil. Boil until the sunchokes are starting to get tender but not cooked fully through. Remove from heat and drain water.
- Next, heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes. Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.
- Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
- Finally, remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over the sunchokes and serve.
