Chili Garlic Smashed Sunchokes
Ingredients
- 1 pound sunchokes or Jerusalem artichokes trimmed
- 2 tablespoons olive oil
- 1 tablespoon butter
Chili-Garlic Butter:
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
Instructions
- Trim away dark spots or nubs on sunchokes.
- Boil the sunchokes in salted water for ten minutes, then drain.
- While sunchokes cook, mix up the chili garlic butter in a small skillet and keep warm.
- Heat a larger 10-12 inch skillet with the butter and olive oil.
- Gently smash the sunchokes with the palm of your hand when they are cool enough to do so.
- Carefully place sunchokes in the skillet and fry without turning for a few minutes on each side until they are browned.
- They are less likely to try to break up as they brown, so don't go jostling them too much until they do brown, and turn carefully.
- Once cooked, drizzle with warm chili-garlic butter.
Notes
From the kitchen of palatablepastime.com
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