Sunchokes Are the Healthy Vegetable You're Probably Not Eating
Sunchokes are slightly sweeter than potatoes, a little nutty, and rather crispy.
- 4 ounces bacon
- 1 tablespoon extra virgin olive oil EVOO
- 3 tablespoons butter divided
- 1 pound sunchokes peeled and cut crosswise into 1/4-inch-thick rounds
- 2 cloves garlic sliced
- 2 teaspoons juice from a lemon
- 2 scallions sliced
Cook the bacon, in a large skillet, drain on a paper towel and set aside.
Wipe out the skillet. Then melt 1 tablespoon of oil and 1 tablespoon of butter over a medium heat. Add sunchokes, season with salt and pepper, and cook until slightly golden.
Then add garlic, the remaining 2 tablespoons of butter, scallions, and lemon juice. Cover and simmer for 20 minutes.
Uncover and continue cooking for 2 more minutes until the slices are a little crisp.
Toss with chopped bacon and garnish with scallions.