Glazed Sunchokes

Sunchokes, or Jerusalem Artichokes, are among the less common veggies. You can eat them raw in salads or on a veggie plate, or cooked, fried, mashed or prepared in any number of ways. Here is one interesting and quick method (and pretty good!).

Glazed Sunchokes

Ingredients

1 pound sunchokes
1 tsp lemon juice
1 large onion, chopped
3 TSBP butter
1/2 cup pecans
1 TBSP honey

Method

Soak sunchokes in cold water for a few minutes to loosen up any remaining soil.  Scrub clean. Cut into 1/2 inch pieces and place into bowl of water mixed with lemon juice (this step will help prevent them from darkening). Drain.

Bring saucepan of water to boil. Add sunchokes and onions. Cook for 7 minutes, drain and then stir-fry in butter, stirring in pecans and honey. Cook until onions begin to brown. Serves 3-4.

Quick and easy!

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