Meat mains
Jerusalem artichokes with leeks, bacon and sizzled sage
For sheer satisfaction it's hard to beat the combination of bacon, leeks and Jerusalem artichokes – but the sizzled sage is the icing on the cake. This healthy recipe is rustled up in less than half an hour, making it an excellent weeknight dinner.
Ingredients
- 500g Jerusalem artichokes, peeled and thickly sliced
- 2 leeks, sliced at an angle into 2.5cm lengths
- 3 streaky bacon rashers, chopped
- 1 tbsp lemon juice
- 4 tbsp olive oil
- handful of sage leaves, coarsely chopped
- salt and pepper
Method
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Step 1
Put the artichokes in a pan of boiling salted water and simmer briskly for 15 minutes. Meanwhile, steam the leeks for 3 minutes, until they are just tender and still bright green. Fry the bacon over a moderate to high heat until brown and crisp.
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Step 2
Drain the artichokes, put them in a warmed serving bowl and sprinkle with the lemon juice. Scatter the leeks and bacon over the top and season with salt and plenty of pepper.
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Step 3
Heat the olive oil in a small frying pan until very hot. Add the sage and sizzle for 30 seconds - it will crisp up as it cools. Pour the oil and sage over the vegetables and serve straight away.
