Pan-Fried Jerusalem Artichokes in Sage Butter

Share this post

jerusalem-artichokes-collander

INGREDIENTS
3 tablespoons butter, divided
2 tablespoons olive oil
1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch-thick rounds
3 tablespoons fresh sage leaves, coarsely torn and divided
2 teaspoons fresh lemon juice
2 tablespoons fresh Italian parsley, chopped

PREPARATION

  • Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat.
  • Add Jerusalem artichokes and half of the sage.
  • Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes.
  • Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl.
  • Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds.
  • Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat.
  • Season with salt and pepper. Sprinkle with parsley.

Serves 4–5. Prep time, 15 minutes; cook time, 15 minutes.

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

Will the king of the road finally lose its throne?
August 24, 2016
Profiles of the men and women of the fruit world
August 24, 2016
Food:
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016
Food:
Seasonal fruits complement tasty tapas
August 23, 2016
Food:
August 11, 2016
Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!