Tuesday, January 19, 2016

Jerusalem Artichoke Pizza

Don't bother peeling Jerusalem artichokes, also known as sunchokes, prior to cooking them. Instead, scrub very well and pare away any bad spots or small dark nubs.

Slice thinly 1 lb. of Jerusalem artichokes and fry over medium heat in 2-3 T. olive oil. While cooking, season with dried sage, salt and black pepper. Stir or flip the slices until well browned on both sides and sort of crispy. Drain on a dish towel to remove any excess oil. Add to a pizza, salad or serve as a side dish.

Our whole wheat pizza crust was lightly sprinkled with grated Comte cheese and then topped with fried sunchoke slices. We baked it at 450 degrees F. for about 10 minutes, until the crust was browned and crunchy around the edges.


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