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Garlicky Sunchokes with Lemon Butter

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1 lb sunchokes

23 T butter

salt and pepper to taste

3 cloves garlic, minced

1 lemon, juiced (23 T)

2 T fresh parsley, chopped


  1. Clean sunchokes with a vegetable brush and cut into 1/4″ thick slices
  2. In a large skillet, heat the butter over medium-high heat.
  3. Add the sunchokes to the skillet in a single layer, taking care not to overcrowd the pan.
  4. Season the sunchokes with salt and pepper to taste.
  5. Cook, stirring occasionally, until the sunchokes are golden brown and crispy.
  6. Add the minced garlic to the pan and cook for an additional minute, stirring frequently.
  7. Remove the pan from the heat and add the lemon juice, tossing to coat evenly.
  8. Toss with fresh parsley to serve.

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