Jerusalem Artichokes with Bacon and Balsamic Vinegar
Jerusalem Artichokes with Bacon and Balsamic Vinegar is rated
out of
5 by
1.
Prep Time:
45 minutes
Cook Time:
15 minutes
Servings:
4
Serves 4.
Although Jerusalem artichokes have a nutty, potatolike flavor, they have a crisper texture than potatoes. They can be eaten raw or cooked and readily absorb other flavors, such as the salty taste of the Canadian bacon and the sweet tartness of the balsamic vinegar.
Ingredients:
- 1 lb. Jerusalem artichokes
- 2 or 3 slices Canadian bacon, about 2 oz. total, finely diced
- 1 Tbs. extra-virgin olive oil
- 3 Tbs. minced yellow onion
- 3 roasted garlic cloves, halved (optional)
- 1/2 tsp. freshly ground pepper
- 2 Tbs. balsamic vinegar
- 1 tsp. water
Directions:
Using a vegetable peeler or paring knife, peel the Jerusalem artichokes. Then using a mandoline or sharp knife, cut into paper-thin slices. Set aside.
In a fry pan over medium heat, cook the bacon, turning as needed, until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
If the bacon rendered any fat, pour off all but 1 tsp. of the bacon fat from the pan. Add the olive oil to the pan and return to medium heat. When the oil is hot, add the Jerusalem artichokes, onion, roasted garlic, if using, and pepper. Sauté, stirring often, until the onion is translucent and the Jerusalem artichokes are tender to the bite but not soft, 4 to 5 minutes.
Transfer the contents of the fry pan to a serving bowl, then return the pan to medium heat. Pour in the vinegar and water and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Add the contents of the pan to the bowl. Add the bacon and toss gently to mix. Serve immediately.
In a fry pan over medium heat, cook the bacon, turning as needed, until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
If the bacon rendered any fat, pour off all but 1 tsp. of the bacon fat from the pan. Add the olive oil to the pan and return to medium heat. When the oil is hot, add the Jerusalem artichokes, onion, roasted garlic, if using, and pepper. Sauté, stirring often, until the onion is translucent and the Jerusalem artichokes are tender to the bite but not soft, 4 to 5 minutes.
Transfer the contents of the fry pan to a serving bowl, then return the pan to medium heat. Pour in the vinegar and water and deglaze the pan, stirring to dislodge any browned bits from the pan bottom. Add the contents of the pan to the bowl. Add the bacon and toss gently to mix. Serve immediately.
Serves 4.
Adapted from
Williams-Sonoma Lifestyles Series,
Cooking from the Farmers' Market,
by Georgeanne Brennan
(Time-Life Books, 1999).
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Rated 5 out of
5
by
Ajudie from
Lovely winter dish
I get an organic veg box every week from a local grower and for weeks there have been LOADS of Jerusalem artichokes, especially as the brassica crops have been poor. I use them in mixed root veg mash, instead of potatoes in curries etc but I wanted something different to go with plain British sausages (hi, I'm from the UK). I happened on your lovely recipe by searching for J.A. with bacon. It was very easy (I didn't use a mandolin, just sliced them thinly) and added a sprinkling of hot chilli powder as we love chilli. Absolutely gorgeous side dish. I would do it another time and add small cauliflower florets and maybe put lentils for a fab veggie dish. I'll be coming back for more recipe ideas! Thank you.
Date published: 2018-01-10