Sunchoke and Potatoes

1. 1

   Scrub sunchokes well under cold running water.

2. 2

   You may pare them if you wish or leave skins on for more nutrients.

3. 3

   Cut sunchokes into 1-inch dice.

4. 4

   In large nonstick skillet, heat oil over medium heat.

5. 5

   Add sunchokes and cook, stirring occasionally, for 5 minutes.

6. 6

   Add potatoes, onion and garlic and cook, stirring often, until sunchokes and potatoes are tender and crispy brown, about 25 to 30 minutes.

7. 7

   Add vinegar, salt and pepper to taste and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.