Pan-fried Jerusalem artichokes and bacon
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This quirky Native American sunflower tuber lookslike a misshapen stub of ginger, and has a mild,nutty taste reminiscent of artichokes.
Ingredients
Sunchokes jerusalem artichoke
1 pound(s), unpeeled, cut in 1.25-cm (1/2-inch)-thick slices
Olive oil
4 tsp(s), (20 ml) divided
Uncooked Canadian bacon
6 oz, (170 g) diced
Uncooked scallions
½ cup(s), (125 ml) chopped
Arugula
1 cup(s), (250 ml) roughly torn
Minced garlic
1 tbsp(s), (15ml)
Kosher salt
½ tsp(s), (2ml)
Black pepper
¼ pinch(es), (1ml)
Dijon mustard
2½ tsp(s), (12ml)
Instructions
1
Place sunchokes in a medium saucepan and add enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until sunchokes are tender, about 8 minutes; drain in a colander, shaking out excess water.
2
Heat 10 ml (2 tsp)oil in large skillet over medium-high heat; add bacon and scallions. Cook, stirring with a spatula until bacon begins to brown, about 6 minutes. Add remaining 10 ml (2 tsp) oil, arugula, garlic, salt, pepper and sunchokes; cook, stirring and using spatula to press down on a few sunchokes until they are lightly mashed, about 2 minutes. When arugula wilts, remove from heat and stir in mustard.
3
Serving size: about 1 cup (250 ml).
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