Jerusalem Artichokes with Bacon and Balsamic Vinegar
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Prep Time: 45 minutes
Cook Time: 15 minutes
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.
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- 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
Wine PairingThis pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.
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.
Adapted from Williams-Sonoma Lifestyles Series, Cooking from the Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999).