Crisp Sautéed Sunchokes   

Total time: 30 minutes
   Another easy way to fix this versatile vegetable. 

 Ingredients:

• 3 - 4 (7oz, 210gr) Jerusalem artichokes aka sunchokes 
• 1 tbs olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried marjoram
• sea salt, optional

 Instructions:

• Peel sunchokes using a vegetable peeler or knife if they are really gnarly.
• Slice 1/4" (.5cm) thick.
• Heat oil in a large nonstick skillet over medium-high heat.
• When hot add sunchokes slices and quickly sauté until golden brown and crisp-tender, 7 - 9 minutes.
• Sprinkle with herbs and sea salt if using and serve.

Note: Sunchokes tend to discolor - if not cooking immediately, put in a bowl and coat with the olive oil.