Braised Sunchokes (Jerusalem Artichokes)

Total time: 30 minutes
    Braising can add a lot of flavor to vegetables as well as meats, usually with little or no added fat. I added Herbes de Provence to these but almost any herb will work: thyme, basil, marjoram, rosemary.

 Ingredients:

• 2 - 3 Jerusalem artichokes aka sunchokes
• 1/3 cup (3oz, 90ml) chicken stock
• 1 tsp Herbes de Provence or marjoram

 Instructions:

• Peel sunchokes using a vegetable peeler.
• Cut into sticks about 1/2" (1cm) square by 2 " (5cm) long (or however long the sunchoke is).
• Put into a small skillet or medium saucepan.  Add stock and herbs, cover and bring to a boil. 
• Reduce heat and partially uncover.  Simmer until tender and most of the stock is gone, 15 - 20 minutes. 
• Remove, drain if necessary and serve.