Crunchy Jerusalem artichoke salad with peas and bacon

Name: Crunchy Jerusalem artichoke salad with peas and bacon
Ingredients: 150 g bacon in small cubes; 450 g jerusalem artichokes in small cubes; 200 g peas; ½ tsp ground ground cumin; 200 g baby spinach; ½ tsp coarse salt; 1½ dl creme fraiche 30%; ¼ tsp coarse salt; freshly ground pepper

4 people

Combining classic flavours with exciting new one – our recipe for Crunchy Jerusalem artichoke salad with peas and bacon is an elegant dish that will introduce the traditional combination of peas and bacon to the crunchy artichokes and savoury cumin. This cheerful gathering is bound to bring joy to your table.

Where to buy Copy link

ingredients

150 g bacon in small cubes

Jerusalem artichoke salad

450 g jerusalem artichokes in small cubes
200 g peas
½ tsp ground ground cumin
200 g baby spinach
½ tsp coarse salt

Sour cream dressing

1½ dl creme fraiche 30%
¼ tsp coarse salt
freshly ground pepper

preparation

Preparation

1. Fry the bacon cubes in a cold sauté pan for 3 min. over a high heat. Reduce the heat and continue cooking for another 5 min. or so over a medium heat. Drain the bacon on absorbent paper – keep 1 tbsp of the grease in the frying pan.

Jerusalem artichoke salad

2. For the Jerusalem artichoke salad: Heat the grease in the sauté pan and sauté 300 g of the Jerusalem artichokes for about 2 min. Add the peas, 150 g spinach, cumin and salt and sauté for another approx. 2 min. Season to taste.

For the sour cream dressing:

3. For the sour cream dressing: Lightly whip the sour cream, salt and freshly ground black pepper.

4. Arrange the last of the spinach leaves on a serving dish. Stir the raw Jerusalem artichoke cubes into the warm salad and arrange on the fresh spinach. Sprinkle with bacon and hemp seeds and serve immediately with toasted bread and sour cream dressing.