Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

jerusalem artichokes with garlic, bay leaf & bacon

on 16/11/2008

Read on for more info & for the recipe!

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.
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
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.
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16 responses to “jerusalem artichokes with garlic, bay leaf & bacon

  1. This looks wonderful. We’ve just discovered jerusalem artichokes (aka sunchokes) this year. My husband insists – absolutely insists – that they are “weird little potatoes.” I didn’t know about the inulin, though. I’ll try this sometime soon!

  2. Muneeba says:

    Ohhh .. so THAT’s what a jerusalem artichoke looks like. I’ve often wondered. How do they taste?

  3. Tom says:

    I love everything made with jerusalem artichokes! It looks good!!

  4. Susie says:

    This dish was absolutely terrific! Thanks again , Sophie!!!

  5. That’s great that you cooked with this! I admit I rarely look at them when I see them in the shops. And your recipe sounds absolutely delicious!

  6. Lydia says:

    I have been served these vegetables several times since moving to Belgium, and you have finally solved the mystery. Now I know how to cook them, I might even give it a try myself.

  7. Karri Savala says:

    Hello.This post was extremely fascinating, particularly because I was browsing for thoughts on this matter last week.

  8. Jocelyn says:

    Major thanks for the article post. Will read on…

  9. Very good blog – thanks!

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