2 lb (1 kg) Jerusalem artichokes, well scrubbed

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) chopped fresh chives

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Cut Jerusalem artichokes in half if they are medium to large size or keep whole if they are the size of baby potatoes.

In an ovenproof skillet, cook vegetables in butter for about 5 minutes over medium heat. Season with salt and pepper.

Roast in the oven, stirring occasionally, for 40 to 45 minutes or until they are tender and golden brown.

Sprinkle with chives and serve with Beer-Braised Rabbit or roasted meat.

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