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
It’s too soon to tell how much the immigration crackdown is to blame.
