Sunchoke Sauté

Sunchokes (better known as Jerusalem artichokes) are a
great part of the Paleo Diet. They make a delicious
substitute for white potatoes without the negative
consequences of a high glycemic index and saponin
content. This side dish is one easy option. SERVES 4

2 tablespoons extra virgin olive oil

2 garlic cloves, diced

1 tablespoon dried oregano

1 tablespoon minced fresh basil

1 teaspoon dried tarragon

8 ounces sunchokes, peeled and cut into ½-inch slices

1 teaspoon freshly ground black pepper

4 fresh parsley sprigs

Heat oil in a cast iron skillet over medium heat. Add garlic,
oregano, basil, and tarragon and stir for one minute. Add
sunchokes and continue to stir for eight to ten minutes, or
until tender. Remove from heat and sprinkle with pepper.
Garnish with sprigs of parsley.