Vegetarian Recipes: Jerusalem Artichokes

Jerusalem Artichokes

1 pound Jerusalem artichokes, sliced into 1/4 inch rounds
2 Tbs sunflower seed oil
3 Tbs toasted sunflower seeds
2 Tbs chopped parsley
1 tsp chopped thyme
Salt and freshly milled pepper

Saute the Jerusalem artichokes in the oil in a large skillet over high heat until lightly browned and tender but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as long as 10. Season with salt and pepper, add the sunflower seeds, parsley, and thyme, and toss well.

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