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Sautéed Jerusalem artichokes with garlic and parsley are a delicate vegetarian side. This fresh mediterranean dish is healthy, rich in prebiotic fiber, and a unique family dinner companion.
Scrub and rinse Jerusalem artichokes thoroughly, then slice them into ¼-inch rounds for even cooking.
Heat 3 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté gently for 1 minute, being careful not to brown the garlic.
Add Jerusalem artichoke slices to the skillet in a single layer. Season with salt and pepper, and cook uncovered for 5 minutes, stirring occasionally.
Reduce heat to low, cover the skillet, and cook for an additional 12–15 minutes. Stir every few minutes to ensure uniform tenderness and prevent sticking.
Uncover the skillet, check for fork tenderness, and raise heat to medium-high for 1 minute to develop a light golden crust. Toss in chopped fresh parsley, stir well, then remove from heat and serve immediately.
