Pan-Fried Jerusalem Artichokes in Sage Butter

Ingredients for Pan-Fried Jerusalem Artichokes in Sage Butter

• 45ml butter, divided

• 2 tablespoons olive oil

• 450g Jerusalem artichokes,* scrubbed, cut crosswise into 1/4-inch-thick rounds

• 45ml coarsely torn fresh sage leaves, divided

• 2 teaspoons fresh lemon juice

• 2 tablespoons chopped fresh Italian parsley

How to make Pan-Fried Jerusalem Artichokes in Sage Butter

Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of 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.

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.