Jerusalem Artichokes aka sunchokes are a root vegetable with a similar texture to potato. I like them pan roasted in this recipe.
What you need:
- 1 head of Chicory Lettuce, or another bitter green
- a large piece of Jerusalem Artichoke (sunchoke)
- Garlic Yogurt Sauce
- Sunflower Oil
- Salt + Pepper
Chop the sunchoke/ jerusalem artichoke into one inch pieces about half inch thick. Heat a glug of sunflower oil in a pan over medium high. Pan roast on both sides until golden brown and translucent. Season with Salt & Pepper. Set aside.
Slice the chicory in half lengthwise. You can also cut it into 4 wedges, depending on if you want this to be a main or side dish. In the same hot pan place the lettuce cut side down. Cook until dark brown and wilted, 3-5 minutes. Flip over and cook on the otherside.
Get a nice dollop of the yogurt sauce on the plate, then place the chicory and sunchoke on top! Serve warm!