Sauteed Sunchokes with Sunflower Seeds
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Ingredients:
3/4 lb sunchokes, sliced into 1/4 inch rounds
1 tablespoon sunflower seed oil, or other high heat oil such as peanut or grapeseed (S & P to taste)
1 1/2 Tablespoons sunflower seeds, toasted
1 Tablespoons parsley, chopped
1 teaspoon chopped thyme
Preparation:
Saute the sunchokes in the oil in a medium skillet over high heat until lightly browned and tender but still a bit crisp.
Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes.
Season to taste with salt & pepper, add the sunflower seeds, parsley, and thyme, and toss well while still in the pan.
