Pic of Jerusalem artichokes with leeks, bacon and sizzled sage

Jerusalem artichokes with leeks, bacon and sizzled sage

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Meat mains

Jerusalem artichokes with leeks, bacon and sizzled sage

Main Serves 4 30 min
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

Prep time: 10 min
Cooking time: 20 min
  • 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.
  • 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.
  • 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.

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