3/4 lb medium carrots
1 lb sunchokes
2 Tbs. lemon juice
2 1/2 Tbs. butter
2 tsp. chopped garlic
1/2 tsp. ground cardamom
1/2 tsp. kosher salt
1/4 cup water
Snipped chives and/or chervil leaves
Peel carrots, cut into fairly thin rounds, and place in a bowl. Scrub sunchokes forcefully with a brush (or peel if preferable). Halve if they are more than an inch or so wide, then cut into very thin slices. Toss with carrots and lemon juice.
Melt 2 Tbs. butter in wide non-aluminum skillet over moderate heat, and stir in garlic. When it is beginning to color, stir in cardamom. Add vegetables and salt, tossing to coat.
Add water and bring to a boil. Reduce heat to low, cover, and cook until chokes are tender, about 20 to 25 minutes. Stir now and then, checking to see that some liquid remains; mixture should not dry and brown. Add a spoonful of water if necessary.
When done to taste, uncover, season, and stir in remaining 1/2 Tbs. butter. Sprinkle with herbs and serves hot.
