Jerusalem Artichokes with Sage Butter Sauce

[Guest guest]

Jerusalem Artichokes with Sage Butter Sauce

Source: Recipezaar, from Bon Appetit January 2006.

 

 

3 tablespoons (9 tsp) vegan margarine, divided

2 tablespoons (30 ml) extra-virgin olive oil

1 lb (450 g) jerusalem artichokes

salt and pepper

3 tablespoons (9 tsp) fresh sage leaves, chopped

2 teaspoons fresh lemon juice

2 tablespoons (6 tsp) fresh Italian parsley

lemon slices

 

 

1. Scrub the Jerusalem artichokes well and cut crosswise into 1/4 inch

(6 mm) rounds.

 

2. In a non-stick skillet over medium-high heat, melt 1 tablespoon (3

tsp) margarine with the olive oil. Add the Jerusalem artichokes and

half of the sage leaves. Sprinkle with a little bit of salt and pepper.

 

3. Saute the mixture until brown and just beginning to soften, turning

the chokes frequently, approximately 10 mintues cooking time.

 

4. Use a slotted spoon to transfer the Jerusalem artichokes to a

shallow serving bowl.

 

5. To the same skillet add the remaining 2 tablespoons (6 tsp)

margarine and sage leaves, fry until the sage darkens and begins to

crisp, about 30 seconds.

 

6. Add lemon juice to the skillet, simmering 1 minute.

 

7. Pour the lemon-sage butter sauce over the Jerusalem artichokes,

tossing to coat well. Season with salt and pepper to taste. Garnish

with the fresh parsley and a few lemon slices.

 

 

Serves 4 - 6.