Scrub Jerusalem artichoke with a vegetable brush and chop into bite-size pieces. Thinly slice the bell pepper.Trim fibrous asparagus stalk ends and discard. Cut the asparagus spears into 2-inch pieces. Peel and grate the ginger. Finely chop rosemary leaves. Remove thyme leaves from the stems.*
Jerusalem artichoke sautee
Warm-up ghee (or coconut oil) in a pan and add grated ginger, thyme, rosemary. Mix well. Add Jerusalem artichoke, bell pepper, CCF spice mix, and salt to the pan, cook under the lid on medium-low for about 10 min.