Sauteed Knot root/ chinese artichokes / crones
The knot roots though a tuber are not as starchy as the potatoes.
crushed black pepper
To clean the knot roots, drop the in water and clean gently with a brush.
Set about two cups of water to boil.
Drop in the cleaned knot roots when the water starts boiling.
It takes far lesser time than boiling potatoes…check with a skewer
Check with a skewerabout 5 minutes If pierces without resistance..it’s done. Drain and set aside.
Warm up butter in a pan. Add the cooked drained knot roots into the butter and saute gently.
The tubers take a roasted aroma.
Sprinkle in salt and pepper to taste. Garnish with parsley ..and serve.