Recipe: Sunchokes in Browned Butter

Serves 4.

Note: Brown butter (aka beurre noisette) is a simple matter of gently cooking butter until the milk sugars become toasty brown and taste just a little caramelized. This adds a nutty flavor to everything the butter meets. Here the sautéed sunchokes are seasoned with fresh thyme and finished with a splash of tangy tangerine juice and chopped tangerine rind. From Beth Dooley.

• 2 tbsp. unsalted butter

• 1 lb. sunchokes, scrubbed and cut into 1/4-in. rounds

• 2 tbsp. fresh thyme leaves, plus a few more for garnish

• Salt and pepper to taste

• 1 tbsp. fresh tangerine juice

Directions

Melt the butter in a skillet over medium heat and add the sunchokes and thyme. Sprinkle with salt and pepper, and toss to coat. Cover the pan and cook until the sunchokes are just tender, about 5 to 7 minutes.

Remove the lid and continue sautéing and stirring the sunchokes until the butter begins to brown, another 5 minutes. Stir in the juice and zest. Serve warm, garnished with a little more thyme.

Nutrition information per serving:

Calories140

Protein2 g

Fat6 g

Saturated fat4 g

Cholesterol15 mg

Sodium6 mg

Dietary fiber2 g