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Crispy Jerusalem Artichokes with Aged Balsamic

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them. From: bonappetit.com SERVES 8

2 tablespoons olive oil
2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
Kosher salt and freshly ground black pepper
4 sprigs rosemary
¼ cup unsalted butter
3 tablespoons aged balsamic vinegar

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.

Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.

Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.

Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.