Casey’s tips: To peel or not to peel: we like leaving the skin on as it gives a nice texture but feel free to peel.

Truffled Sunchokes

2 lbs sunchokes 2 tbl butter 2 tsp minced garlic 2 tbl truffle oil 2 tbl chopped parsley

Rinse the sunchokes well, Slice sunchokes into 1/4 inch pieces. Melt butter on medium heat. Add garlic and cook for 1 minute. Add sunchokes. Cook for 5-7 minutes until fork tender. Remove from the heat. Toss with truffle oil and parsley.