SUNCHOKE, CARROT AND APPLE SAUTÉ
Serves 4 to 6
• 1/2 lb. sunchokes
• 1/2 lb. carrots
• 1 crisp, tart apple
• 3 tbsp. unsalted butter
• 2 tsp. fresh thyme or 1/2 tsp. dry
• 2 tbsp. chopped fresh parsley, plus a little more for garnish
SUNCHOKE, CARROT AND APPLE SAUTÉ
For the Minnesota Star Tribune
February 25, 2009 at 3:41PM
•1 tbsp. fresh lemon juice, or more to taste
• Salt and freshly ground black pepper to taste
Directions
Scrub the sunchokes, and peel if you object to the skins. Slice into matchstick-sized pieces.
Scrub the carrots and slice into matchstick-sized pieces.
Core and cut the apple into matchstick-sized pieces.
Melt the butter in a skillet over medium low heat and add the sunchokes and carrots, tossing to coat with the butter.
Toss in the thyme and parsley, cover and cook for about 2 to 3 minutes, or until the vegetables are tender-crisp.
Remove the lid and toss in the apple and the lemon juice and salt and pepper to taste. Serve immediately, garnished with chopped fresh parsley.
about the writer
BETH DOOLEY
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