Caramelized Sunchokes with Meyer Lemon Zest & Parsley

Sunchokes (a k a Jerusalem artichokes, from the Italian name, girasole articiocco) are one of those items you’re more likely to find at the farmers’ market than at the grocery store. These homely little tubers of the sunflower resemble ginger root and can be eaten raw or cooked. Raw, they have a mild, faintly nutty flavor and crunchy texture; try them julienned or sliced paper thin. Cooking deepens their nutty character. Sunchokes have a thin skin, so don’t bother peeling them–just give them a gentle scrub with a vegetable brush. With a sprinkling of lemon zest and parsley, this side dish pairs well with roast chicken or pan-seared fish.

caramelized-sunchokes-with-meyer-lemon-zest

1 tablespoon olive oil
1 tablespoon butter
1 tablespoon sugar
3 tablespoons water
1-1/2 pounds sunchokes (Jerusalem artichokes), cut into 1/2-inch pieces
Sea salt and black pepper, to taste
1 teaspoon finely grated Meyer lemon zest
Finely chopped Italian parsley

Heat oil and butter in a saute pan over medium heat. Whisk in sugar. As soon as the sugar melts, take the pan off the heat and carefully whisk in the water (mixture will splatter a bit). Immediately add sunchokes to pan, tossing to coat. Return pan to heat, cover, and cook 10 minutes, tossing occasionally, until sunchokes are nearly tender.

Uncover, increase heat to medium-high, and saute sunchokes 5 minutes or until tender. Toss the sunchokes frequently with a wide spatula so the sunchokes brown nicely but don't burn. Season to taste with salt and pepper. Transfer to a serving dish. Sprinkle with lemon zest and parsley.

Serves 4-6

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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