Here's a little fall recipie I cooked up this evening, as the snow is blowing in for the weekend.
Sagey Sunchokes with Garlic and Ghee
4 Medium Sunchokes
1 tbsp ghee (or butter)
2-4 cloves of garlic, sliced
1 tsp ground sage leaves
dash of salt and pepper to taste
Chop the sunchokes into chunks, and simmer gently for 10 min, just to soften. Don't cook them to death please.
In cast iron skillet toast garlic slices in the ghee. Add the sage, and then add the drained sunchokes and mix well. Add a dash of salt and pepper to taste. Cook the sunchokes in the ghee until just becoming toasty browned. Turn them once to toast the other side.