1-1/2 pound sunchokes (we gave you 2 pounds in your share this week), sliced into 1/4-inch rounds
2 tablespoons sunflower seed oil, or other high heat oil such as peanut or grapeseed
Salt and Pepper to taste
3 Tablespoons sunflower seeds, toasted
2 Tablespoons parsley, chopped
1 teaspoon chopped thyme
Sauté the sunchokes in the oil in a large skillet over high heat until lightly browned and tender but still a bit crisp. Taste them as they cook; they can be done in as little as 5 or as many as 10 minutes. Season to taste with salt and pepper, add the sunflower seeds, parsley, and thyme, and toss well.
– adapted from Vegetarian Cooking for Everyone by Deborah Madison