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1/2 pound (225 g) Jerusalem artichokes
Pick fairly straight, long, not-too-knobby Jerusalem artichokes for this. Scrub them well, then cut them lengthwise into strips about the size of a French fry.
Put your big, heavy skiller over medium heat and melt enough coconut oil in it to get it about 1/4-inch (6 mm) deep. When it's good and hot, throw in your 'choke strips and fry, turning often, till they're a good golden brown all over. Drain, salt, and serve.
Yield: 4 servings
Per serving: 43 calories; trace fat; 1 g protein; 10 g carbohydrate; 1 g dietary fiber; 9 g net carbs