|German Sunchoke Salad (my twist on German Potato Salad) - Recipe below!|
|Sunchokes (or Jerusalem Artichokes)|
|I like to eat sunchokes with the skin on|
|Roasted sunchokes are so good!|
|My favorite whole grain mustard!|
|Mmmmm.... crispy bacon!|
|Perfect with grilled steaks!|
GERMAN SUNCHOKE SALAD
adapted from All Recipes
- 1 pound sunchokes, scrubbed and cleaned
- 4 slices bacon
- 1 small onion, diced
- 1/3 cup white vinegar
- 1 tablespoon white sugar
- 2 1/2 tablespoons whole grain mustard
- 3 green onions, green and white parts thinly sliced
- salt and pepper
- 2 tablespoons olive oil
- Preheat oven to 400 degrees F.
- Leaving the skin on, slice sunchokes in 1/4 to 1/8 inch slices. Toss with olive oil, a pinch of salt and pepper then back for 30 mins or until sunchokes are fork tender.
- Meanwhile, slice bacon into thin strips. Add bacon to a large skillet and cook over medium-high heat until crispy. Remove bacon to a paper towel lined plate and set aside. Discard all but 1 teaspoon of bacon grease in the pan.
- Add onion to the pan and cook until browned. In a small bowl, combine vinegar, sugar and mustard. Season with salt and pepper to taste. Once onions are ready add in the vinegar mixture, roasted sunchokes and half of the bacon. Toss to combine.
- Pour german sunchoke salad into a serving platter and top with remaining bacon and green onions. Serve hot or warm. Enjoy!