Pan-fried Sunchokes

Ingredients

• 1/2 pound sunchokes, rinsed and trimmed of any dark spots
• Kosher salt
• 1-2 tablespoons canola or grapeseed oil
• 1 tablespoon unsalted butter
• A pinch of dried or fresh thyme
• Flaky salt, such as Maldon, for serving
• Fresh thyme for serving (optional)

Directions

• In a medium saucepan, cover sunchokes with 1 inch of cold water. Season generously with salt. Set over high heat and bring to a boil, then reduce heat to simmer. Let simmer for about 10 minutes or until tender.
• Drain sunchokes and pat dry with a paper towel.
• In a large cast-iron skillet, heat oil over medium heat until shimmering. Add sunchokes in a single layer and cook without moving until well browned about 3 minutes. Flip sunchokes, then add butter to the pan and allow to melt. Add a pinch of thyme to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.
• Transfer sunchokes to a serving plate and spoon the thyme butter on top. Garnish with remaining freshly picked thyme leaves (if you have them) and sprinkle with flaky salt. Serve right away!