This dish is simple to make. Fortunately this is the season for sunchokes. I was able to locate some without difficulty. After removing their skins I sliced them thinly. The scallions are cut in half and cooked in melted butter before adding the sunchokes, salt and pepper and little water.
The sunchokes tasted like a cross between potatoes and turnips. The texture was tender but not mushy. The scallions added a great depth of flavor and a little sweetness. My husband enjoyed eating this vegetable dish.