makes 4-6 servings
2 pounds sunchokes, scrubbed well and cut into 1-inch wedges
1 pound carrots, cut into 2-inch diagonal pieces
1 pound parsnips, cut into 2-inch diagonal pieces
3/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 ounces sliced bacon, cut into 1/2-inch pieces (about 2/3 cup)
6 shallots, thinly sliced (about 2/3 cup)
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon sugar
1/4 cup cider vinegar
Preheat the oven to 500ºF.
In a medium bowl, combine the sunchokes, carrots, parsnips, olive oil, the salt, and the pepper. Transfer the vegetables to a rimmed baking sheet and roast in the oven for 20 minutes, until lightly caramelized and tender, stirring once midway through cooking.
While the vegetables are roasting, place the bacon in a small saute pan over medium-high heat and cook for 2 minutes. Add the shallots, reduce the heat to low,
and cook for 5 more minutes, or until the bacon fat is rendered and the
shallots are lightly caramelized. Drain, discarding all but 1 tablespoon
of the fat from the pan.
Transfer the bacon/shallot mixture to a medium mixing bowl. Add the garlic, parsley, and sugar, and whisk to combine. Whisk in the vinegar. Slowly whisk in the remaining olive oil, and set aside.
Transfer the roasted vegetables to the mixing bowl, and toss with the vinaigrette to combine. Serve warm.
bacon recipe source: Emeril Lagasse, for Good Morning America (@GMA), ABC-TV
4 sunchokes, peeled, diced small and placed in water
Kosher salt and pepper, to taste
8 baby turnips, trimmed of greens, quartered
1 tablespoon honey
1/2 teaspoon dried lavender, pulverized
3 tablespoons white wine
Cook bacon or pancetta until crispy, reserve fat, crumble and set aside. In a small skillet, heat bacon fat, remove
sunchokes from the water, dry and add to pan, along with salt and
pepper. Cook until caramelized, remove sunchokes from pan, set aside.
Add turnips to the pan and cook over medium heat until soft. Turn up the
heat and add honey, lavender and white wine. Cook until liquid is gone
and turnips are glazed and starting to caramelize. Toss in sunchokes and
crumbled bacon, heat for 1 minute. Serve warm.
Note: When trimming baby turnips, leave about
an inch of the green stems attached, for a nice presentation; simply
clean the area right around the tops with the top of a peeler or sturdy
vegetable brush. There is no need to peel good quality baby turnips for
this dish. If the turnips are not at their freshest, then peel them down
to the tender flesh.
bacon recipe source: Kären Jurgensen, Seattle Culinary Academy at Seattle Central Community College; The Seattle Times, November 9, 2010
