Crispy Jerusalem Artichokes with Aged Balsamic

Ingredients for Crispy Jerusalem Artichokes with Aged Balsamic

• 2 tablespoons olive oil

• 900g small Jerusalem artichokes (sunchokes), scrubbed, quartered

• Kosher salt, freshly ground pepper

• 4 sprigs rosemary

• 60g (1/2 stick) unsalted butter

• 45ml aged balsamic vinegar

Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 60ml 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.

Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.