Jerusalem Artichokes (sunchokes)
This is one of my favorite sides we made for Thanksgiving this year. Super simple and can be made while the turkey is waiting to be sliced.
We used 4 lbs of sunchokes but that is for 15. Here is a recipe for 8.
2 lbs of sunchokes (Jerusalem artichokes). I kept them whole but you can slice them in half.
4 sprigs of rosemary
1/2 stick butter
3 tbsp. Balsamic Vinegar
In a deep skillet cover with olive oil and put in the chokes then 1/4 cup of water. Bring to a boil and then down to a simmer. Cover and cook for about 8 minutes.
After 8 minutes they should be soft. Take off the cover, stir occasionally until the water is evaporated. They should get caramelized and super soft.
In another small pan melt the butter with the rosemary sprigs in the pan. When the butter gets foamy turn off the heat. Pour over the chokes and add the Balsamic vinegar to coat. Add salt and pepper for taste.