Pan-fried Jerusalem artichokes and bacon
Sunchokes jerusalem artichoke(s)
1 pound(s), unpeeled, cut in 1.25-cm (1/2-inch)-thick slices
4 tsp(s), (20 ml) divided
Uncooked Canadian bacon
6 oz, (170 g) diced
½ cup(s), (125 ml) chopped
1 cup(s), (250 ml) roughly torn
1 tbsp(s), (15ml)
½ tsp(s), (2ml)
¼ pinch, (1ml)
2½ tsp(s), (12ml)
- 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.
- 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.
- Serving size: about 1 cup (250 ml).