Name: Crispy Jerusalem Artichokes with Aged Balsamic
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered; Kosher salt, freshly ground pepper; 4 sprigs rosemary; 1/4 cup (1/2 stick) unsalted butter; 3 tablespoons aged balsamic vinegar

Crispy Jerusalem artichokes with aged balsamic on a goldrimmed white plate.

Crispy Jerusalem Artichokes with Aged BalsamicMichael Graydon & Nikole Herriott

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

Recipe notes

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Recipe notes

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