Sunday, January 19, 2014


makes 4-6 servings

1 lb sunchokes (or Jerusalem artichokes), scrubbed and sliced to 1/4-1/2″ rounds
2-3 scallions, both white and green parts, thinly sliced
about 1/8 lb bacon, cut to thin strips
1/3 cup white vinegar
1 tablespoon mustard (preferably whole-grain)
salt and black pepper to taste
extra-virgin olive oil

Preheat oven to 375 degrees. Scatter sunchoke pieces on a roasting pan and toss with a thin coat of olive oil and a couple pinches of salt and pepper. Roast for 3-5 minutes; check to see if the bottoms are golden-brown and toss them around in the pan if so. Roast another 3-5 minutes and remove from heat.

Meanwhile, cook the bacon strips in a large, wide pan until lightly browned, stirring occasionally. Remove from heat. In a separate bowl, combine the vinegar, mustard, and a few pinches of salt and pepper. Toss the roasted sunchokes in the pan with the bacon and pour in the vinegar mixture. Stir well to distribute evenly and season with salt and pepper to taste. Toss in the scallions. Cover and refrigerate for at least 20 minutes or up to overnight.

bacon recipe courtesy of: Cathy Erway, Not Eating Out in New York, November 23, 2010

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