Sauteed Sunchokes with Bacon

This is simply a rough guideline for the sunchokes as mentioned in Nosheteria. This recipe can easily be adapted; bring the sauteed sunchokes down to room temperature then add frisee sprinkled with some balsamic vinegar for a more complete salad option.

Serves 4

1 1/4-1/2 pound sunchokes, scrubbed clean
4 slices bacon
4-5 shallots, sliced
handful of fresh sage, torn into bite-size pieces
salt and pepper to taste

After sunchokes are scrubbed clean, slice into 1/4 inch disks. Put in boiling, salted water and parboil for 7 minutes, or until just fork tender.

Meanwhile fry bacon until crisp, then remove to a paper towel to drain. Pour off bacon drippings, reserving 1-2 tablespoons in the pan. Add the shallots, sage, and parboiled sunchokes. Season with salt and pepper, continue to sautee until chokes become a golden brown, about 10 minutes. Crumble the bacon, add to the sunchokes, toss and taste again for seasoning. Enjoy!