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Crispy Jerusalem Artichokes with Aged Balsamic
Ingredients
  • 2 tablespoons olive oil
  • 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
  • Kosher salt and freshly ground black pepper
  • 4 sprigs rosemary
  • ¼ cup (½ stick) unsalted butter
  • 3 tablespoons aged balsamic vinegar
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