Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Crisp-cooked sunchokes from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 357) by Mark Bittman

  • shallots
  • garlic
  • lemons
  • parsley
  • sunchokes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shallots or onions for garlic, and waxy potatoes for sunchokes.

  • Rutabaga on December 04, 2014

    This method really brings out the subtle artichoke flavor of the sunchokes, but the best part are the crunchy, caramelized bits that need to be gently pried from the pan. It's a delicious and somewhat uncommon vegetable side dish that would pair well with almost anything.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.