Pan-Fried Jerusalem Artichokes in Sage Butter
Crispy pan-fried Jerusalem artichokes cooked in sage-infused butter and olive oil, finished with fresh lemon juice and parsley. A delicious side dish that brings out the nutty, sweet flavors of these unique root vegetables.
Ingredients
- •3 tablespoons butter, divided
- •2 tablespoons olive oil
- •1 pound Jerusalem artichokes
- •3 tablespoons sage leaves
- •2 teaspoons lemon juice
- •2 tablespoons Italian parsley
Cooking Instructions
- 1.
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.
12 min
