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Sunchokes Sautéed with Carrots and Cardamom
Preparation info
- Serves
4 to 6
as a side dish - Difficulty
Easy
Appears in
Published 2001
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 1 pound 2 tablespoo
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
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