Sunchokes with Thyme and Lemon

In the early months of spring, I go searching for sunchokes, as known as Jerusalem Artichokes, at farmers markets. Native to central North America, the sunchoke is a root vegetable that has lemony and nutty nodes. And while they may look otherwise, the skins are in fact edible! I highly recommend tryng this side dish for your next dinner.

Total time: 30 minutes

Yield: 4-6 servings

Ingredients

5 large sunchokes, sliced

2 tbsp butter

1 tbsp olive oil

½ tsp red pepper flakes

6 sprigs of thyme

1/2 tsp dried chervil

Juice of 1 lemon

Directions

1. In a medium saucepan, toast red pepper flakes over medium heat for 1 minute.

2. Add butter and oil. Once the butter has melted and is bubbling, add the sunchokes and stir to coat.

3. Add the dried chervil and sprigs of fresh thyme. Let cook for 5 minutes, stirring occasionally. Add the lemon juice and stir.

4. Lower the heat and cook for 15-20, or until the sunchokes are tender but still maintain a bite.

5. Garnish with more whole sprigs of thyme and a drizzle of extra virgin olive oil.