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Jerusalem Artichokes with Crispy Prosciutto
Difficulty Level Easy
My daughter Emma goes to university in the lovely small city of Guelph, about an hour west of Toronto. Set in a farm belt, it is home to the Ontario Veterinary College and has a long history of studies in agriculture. They have a vibrant farmers' market which dates back to 1827. Emma has been keen for me to see the Guelph market, so instead of going to my own market this past week, I stayed overnight at her house and we went early in the morning to visit hers.
I found it interesting to relate the two experiences. By the time my market opens at 3:00 pm, those farmers have probably been working since dawn and they have had to drive their produce into Toronto on a trip that can take up to two hours. And then they have to drive home when the market closes at 7:00 pm, making a very long day for them. They are serving a community, but they are not of the community. They are friendly, but often tired.
The Guelph market begins at 7:00 am. Everyone is chipper and every vendor has a cheery good morning greeting for you. Customers hand over a list of what vegetables they want and the farmer (or one of his children) shoots around the interior of the booth filling the order. In Toronto there's never any idea that someone else would be entrusted with the choice of your vegetables. People hover around the displays looking for the perfect specimen. The repartee in Guelph is different, the farmer and customer are neighbours and clearly know one another. I bought some gorgeous Jerusalem artichokes from a woman who told me her farm was only twenty minutes "down the road." The back of the booth was lined with photos of her sheep and goats.
I was having a large dinner party for my husband's birthday the next day, so I stocked up on parsnips, turnips and carrots for roasted winter vegetables, leeks for my leek and potato gratin and I bought a peck of apples to make pie. Emma bought a homemade cinnamon bun for her breakfast, but sometimes she gets the apple doughnuts that a Mennonite woman makes on the spot.
The atmosphere of the Guelph market made me think of market days of long ago when everyone convened on the market square as much for the chance to visit with friends as buy their vegetables.
INGREDIENTS
| 2 pounds | Jerusalem artichokes , peeled and cut into 1/2-inch-thick slices |
| 6 tablespoons | olive oil |
| 6 ounces | thinly sliced prosciutto |
| 2 | large shallots, peeled and minced |
| 1 tablespoon | thinly sliced mint |
| 1 tablespoon | freshly squeezed lemon juice |
PREPARATION:
- Bring a medium pot of heavily salted water to a boil over high heat. Add Jerusalem artichokes and cook until they just give way when pierced with a knife, about 5 minutes. Drain and set aside.
- Heat 2 tablespoons of the oil in a large frying pan over medium heat and add prosciutto in a single layer . Cook until prosciutto is crisp, about 7 minutes, then remove from the pan to a paper-towel-lined plate and let cool slightly. Roughly crumble prosciutto and set aside.
(you may have to do this in batches)
- Return the pan to medium heat and add remaining 4 tablespoons oil. When oil shimmers, add shallots and cook until golden, about 3 minutes. Add Jerusalem artichokes, and season with salt and freshly ground black pepper; cook until warmed through, about 3 minutes. Add crumbled prosciutto, mint, and lemon juice, stir to combine, and serve immediately.
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