Pan-Fried Jerusalem Artichokes in Sage Butter

Pan-Fried Jerusalem Artichokes in Sage Butter
Photo by Pornchai Mittongtare


  • 3 tablespoons fresh sage leaves
  • 2 teaspoons fresh lemon juice
  • 1 pound Jerusalem artichoke
  • 2 tablespoons fresh Italian parsley
  • 2 tablespoons olive oil
  • 3 tablespoons butter

Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichok...

View full recipe at Epicurious


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