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.
jerusalem artichokes with garlic, bay leaf & baconon 16/11/2008
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.
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
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.