Sunchokes Sautéed with Carrots and Cardamom

Name: Sunchokes Sautéed with Carrots and Cardamom
Ingredients: Snipped chives and/or chervil leaves; Snipped chives and/or chervil leaves; 2½ tablespoons butter; 2 tablespoons lemon juice; 1 pound sunchokes; ¾ pound medium carrots; ¼ cup water; ½ teaspoon kosher salt; ½ teaspoon ground cardamom; 2 teaspoons chopped garlic

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Gentle cooking releases the sweet and nutty savors of sunchokes while it keeps some crunch. Carrots supply color and a complementary softness. Serve alongside roasted meat or poultry or as part of a vegetable meal, with braised bitter greens.

Ingredients

¾ pound medium carrots
1 pound sunchokes
2 tablespoo

Side dish
Vegetarian
Gluten-free

Method

Peel carrots, cut into fairly thin rounds, and place in a bowl. Scrub sunchokes forcefully with a brush (or peel if preferred). Halve if they are more than an inch or so wide, then cut into very thin slices. Toss with carrots and lemon juice.
Melt 2 tablespoons butt