Tuesday, June 2, 2009
Midday Meal :: Truffled Sunchokes
To peel or not to peel: we like leaving the skin on as it gives a nice texture but feel free to peel.
2 lbs sunchokes
2 tbl butter
2 tsp minced garlic
2 tbl truffle oil
2 tbl chopped parsley
Rinse the sunchokes well, Slice sunchokes into ¼ inch pieces. Melt butter on medium heat. Add garlic and cook for 1 minute. Add sunchokes. Cook for 5-7 minutes until fork tender. Remove from the heat. Toss with truffle oil and parsley.
Copyright © 2009 by Casey Solomon