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Chili Garlic Smashed Sunchokes

Sue Lau
Prep Time 10 mins
Cook Time 16 mins
Course Side Dish
Cuisine American
Servings 2


  • 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


  • 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.


From the kitchen of palatablepastime.com
Keyword jerusalem artichokes