Recipes

Sprout Coleslaw and Crisp Bacon

By Chef Colin Fassnidge

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Ingredients

  • 500g Jerusalem artichokes - washed and roughly chopped
  • 1 onion finely chopped
  • 2 cloves garlic - fine chopped
  • 6 slices streaky bacon for cooking
  • 4 slices of streaky bacon for garnish
  • 1 parmesan rind
  • Splash Olive oil for cooking
  • 500mls chicken stock
  • 500mls cream

Method

  1. 1.
    Chop the 6 slices of bacon roughly, sautee with onions and garlic in the olive oil.
  2. 2.
    Add the artichokes and the parmesan rind.
  3. 3.
    Cover with the cream and chicken stock
  4. 4.
    Cook until soft
  5. 5.
    Remove the rind
  6. 6.
    Blend the mixture until smooth
  7. 7.
    Taste and season.
  8. 8.
    Garnish: Julienne the 4 slices of bacon into small strips and fry in a pan with no oil - the fat will render and you will use this as garnish for the soup.