Ingredients

• 2 tablespoons olive oil
• 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
• Kosher salt, freshly ground pepper
• 4 sprigs rosemary
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons aged balsamic vinegar

Instructions

1. Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.
2. 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.
3. Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
4. Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.