jerusalem artichokes with garlic, bay leaf & bacon

I adore cooking with forgotten vegetables. In Dutch we call them : aardperen, in Frech: topinambours. You can buy them in Brussels at the market or in food health shops. At the market, they are less expensive. You can store them quite well in a bag in the fridge. I do everything with them. I bake them, i cook them, i roast them & i make soup.

It is a very underestimated vegetable. I like the sweetness of them. It is also good for you. There is inulin in it . It is the oposit of insulin. This means it contains the good sugars. It is a good vegetable for diabetics! When you prepare the artichokes, when you peel them with a vegetablepeeler, you have to put them in acid water otherwise they will brown very quickly. They go very well with sage, garlic, potato, carrots, celery, onions, bacon, cheese,…:)

For 2 hungry people.

Ingredients:

600 gr. of jerusalem artichokes, weight with peel on. Peel them with a potato peeler. It’s easy.

Cut them in chunks. Put them in acid water.

3 cloves of garlic, peeled & diced

a few sage leaves

2 bay leafs

200 gr. bacon, normal or smoked

salt: i prefer Maldon sea salt

black pepper

olive oil

Method:

1. Heat a large frying pan. Putt the oil in it. When the pan is hot, put the chunks of the artichokes in the pan. Brown on all sides. This could take 5 till 10 minutes, depending on the size of the chunks.

2.Add the garlic & bay leaf to the same pan. Stir well. Turn down the heat. Add pepper & salt. Add a bit of cider vinaigre. Stir well.

3. Bake the chunks for about another 10 minutes, or until cooked trough. Take out the bay leaf & add the few whole sage leaves. The leaves will crisp up.

4. In another pan, on the same time, fry the bacon.

5. Serve on a plate with cooked potatoes, the artichokes & the bacon.

Mmmmmhhhh,…..

You might like:

1. Jerusalem artichokes & fennel soup

2. Delia’s jerusalem artichokes & carrot soup

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