Yield: 4 servings
|1.00 pounds||jerusalem artichokes; peeled, quartered|
|½ cup||chopped tomatoes|
|2.00 tablespoon||minced shallots|
|1.00 teaspoon||chopped fresh thyme|
|1.00 tablespoon||lemon juice|
|3.00 tablespoon||olive oil|
|2.00||bacon slices; cooked, crumbled|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
Squeeze lemon half into a pot of boiling, salted water. Add Jerusalem artichokes and cook just until tender, 3 to 5 minutes. Drain and place in a big bowl. Add tomatoes, shallots, thyme, lemon juice, oil and bacon. Mix well and season to taste with salt and pepper. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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