Daily Special: Crispy Jerusalem Artichokes with Fennel, Apples and Sausage

Crispy Jerusalem Artichokes with Fennel, Apples and Sausage by Chef Alyssa Gorelick, Alyssa's Kitchen

Serves 4

Ingredients:

  • 2 Tablespoons ghee (clarified butter) or cooking oil
  • 1 cup sliced Jerusalem artichokes
  • 1 cup sliced fennel
  • 1 pound ground pork or turkey
  • ½ teaspoon rubbed sage
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 honey-crisp apple, diced
  • 1 cup dandelion greens
  • Salt to taste
  • ¼ cup chicken stock
  • 1 Tablespoon butter

Ingredients:

  1. Melt the ghee in a large skillet over medium-high heat. When it shimmers and begins to sizzle, add the sliced artichokes.
  2. Allow them to cook, undisturbed, until they become golden brown; then turn and repeat on the other side. Season with salt and remove from the pan.
  3. Add the sliced fennel to the pan and cook, stirring, until it becomes golden brown around the edges.
  4. Add the pork with the spices and cook, breaking it up as it browns. Before it is fully cooked, add the apples and cook together.
  5. Add the chicken stock and butter and allow that to reduce and become creamy.
  6. Turn off the heat and add the greens; stir to combine and season to taste.
  7. Toss the artichokes back in and serve.

 

 

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