Simple Jerusalem Artichokes with Parsley
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About a week or so ago I discussed Jerusalem artichokes in a soup dish I made (with J-chokes and butternut squash). The soup was good, one of my favorites in fact, but when I get on an ingredient kick, I tend to have to do it at least three to four ways before getting it out of my system (no pun intended). Particularly with an ingredient like Jerusalem artichokes, something so simple, yet often overlooked, and even more often grossly overpriced as a restaurant side dish.
As this recipe's name implies (blatantly states?), the preparation of Jerusalem artichokes here is incredibly simple, and the dish very quick to make. It is my idea of a nearly perfect weeknight side dish - if such a thing exits. Simply a fresh vegetable base, some salt, pepper, a little oil or butter, fresh chopped herbs and a little garlic. That's it. The dish takes about 10 minutes start to finish, and is very easy to prepare while simultaneously attending to other weeknight responsibilities like feeding dogs - my responsibility list is relatively short. If you are looking for something fast and tasty that'll go well with a simple chicken, pork, or fish dish, consider this recipe.
Ingredients:
1 1/4 lbs Jerusalem artichokes, sliced 1/4 inch
2 T chopped fresh parsley
1/2 T butter
1 clove garlic, minced
salt and pepper
Instructions:
Total time: about 10 minutes
Serves 3-4
To start, bring a pot of water to a boil and add the sliced Jerusalem artichokes. Return the water to a soft boil and cook about 3-5 minutes, until chokes are tender but not soft. Drain cooked chokes and return to the pot used for boiling. While the cooked Jerusalem artichokes are still hot, add the butter and stir, melting the butter and coating evenly. Add the garlic and parsley and stir to combine, then season with salt and pepper to taste.
Enjoy.
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