Whether served as a side with a thick steak or bolstered to a main with fish, ham or beef, this dish will definitely be a winner in your kitchen! Courtesy of Derek Bocking of Derek's Kitchen.
Directions for: Sunchoke Hash
Ingredients
1 lb(s) (680 g) Jerusalem artichokes
4 green shallots, diced
bunch flat leaf parsley, roughly chopped
1 cup onion, finely diced
1 cup bacon, diced
2 clove garlic, finely chopped
1 cup sour cream or crme fraiche
Directions
1. Thoroughly wash the Jerusalem artichokes (sunchokes) and then use a paring knife to cut away any brown spots or imperfections. Cut the sunchokes into 1/2 inch cubes, place in a sauce pot, cover with cold water and add a teaspoon of salt. Bring to a boil and then reduce to a simmer. Let simmer until the sunchokes are very soft, about 8-10 minutes.
2. While the sunchokes are simmering, sautee the bacon in a large frying pan. When the bacon just starts to brown, pour off some of the excess fat and then add the onions. Continue frying until the bacon and onions are golden brown.
3. Strain the sunchokes and then add them to the onions & bacon. Sautee everything together on medium-high heat until the sunchokes start to brown. Remove from the heat and stir in the flat leaf parsley. Season with fresh ground black pepper. Add salt if desired, but depending on how salty your bacon is, you might not need to add any. Serve with sour cream and green shallots.
See more: Side, Vegetables, Herbs, Comfort Food