- a 1/4 of a cup or so of duck fat (or olive oil if you do not have duck fat)
- 1 shallot sliced
- 2 cloves garlic smashed and sliced
- about 10 sunchokes
- 2 tbl parsley
- salt and pepper to taste
i’m feeling very peaceful today. probably because it’s monday and life is finally back to normal. school started back up, we are back on routine. i have a good hour and a half to myself to prepare dinner and get some writing done while miss p sleeps. peaceful…
why else might i be feeling at peace, i have a whole jar of duck fat in my fridge. last night with the duck we also had sunchokes sauteed in duck fat. duck fat, i just really like to say duck fat! what is a sunchoke you might ask…
a sunchoke is also known as ajerusalem artichoke. when peeled they actually look like a potato but taste like an artichoke heart. they have an amazing flavor. especially when they are sauteed in duck fat. they can be eaten raw in a salad or you can steam or saute them. either way, they are yummier then a potato and and less work then an artichoke heart.
sauteed sunchokes/jerusalem artichokes
this recipe is very easy, the most time consuming part is peeling them. once peeled, slice into chunks, i left the really small ones alone.
- in a skillet, add duck fat. heat up.
- to the skillet add shallot and saute for about a minute.
- next add sunchoke, parsley, and your garlic. season with a little salt and pepper.
- cook uncovered 5 minutes then cover and cook for another 10 or so. it’s ok to go into the skillet and mix, i did, i also took a couple tastes here and there
it was hard not to.
that’s it, they are done. serve as a side and enjoy.
just a little side note, if you decide to make this, (which you should, they were delicious) try to buy the bigger chokes, they are much easier to peel. it took me a while to peel them. peeling veg is not one of my favorite things to do. i usually ask other people, like e, to help out. i don’t even like to peel carrots, if i can find organic carrots, i just wash them and use.
