Add the garlic, Jerusalem artichokes and potatoes cubes and sauté for a few minutes.
Perhaps you could exhibit some sauté skills in an appetizer course.
sauté until the celery is soft and the onion is translucent, about four to five minutes.
1813, from French sauté, literally "jumped, bounced" (in reference to tossing continually while cooking), past participle of sauter "to jump," from Latin saltare "to hop, dance," frequentative of salire "to leap" (see salient (adj.)). As an adjective, "fried quickly," from 1869. As a verb from 1859. Related: Sauteed.