Ingredientes para 4-6
2 pounds sunchokes, scrubbed well and cut into 1-inch wedges
1 pound carrots, cut into 2-inch diagonal pieces
1 pound parsnips, cut into 2-inch diagonal pieces
3/4 cup olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 ounces sliced bacon, cut into 1/2-inch pieces (about 2/3 cup)
6 shallots, thinly sliced (about 2/3 cup)
1 teaspoon minced garlic
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon sugar
1/4 cup cider vinegar
- T. Preparacion → 30-60 min min
- T. Cocinado → 30-60 min min
- Nivel → Facil
1 Preheat the oven to 500°F.
2 In a medium bowl, combine the sunchokes, carrots, parsnips, ¼ cup of the olive oil, the salt, and the
3 pepper. Transfer the vegetables to a rimmed baking sheet and roast in the oven for 20 minutes, until
4 lightly caramelized and tender, stirring once midway through cooking.
5 While the vegetables are roasting, place the bacon in a small sauté pan over medium-high
6 heat and cook for 2 minutes. Add the shallots, reduce the heat to low, and cook for 5 more minutes, or until the bacon fat is rendered and the shallots are lightly caramelized. Drain, discarding all but 1 tablespoon of the fat from the pan.
7 Transfer the bacon/shallot mixture to a medium mixing bowl. Add the garlic, parsley, and sugar, and
8 whisk to combine. Whisk in the vinegar. Slowly whisk in the remaining ½ cup olive oil, and set aside.
9 Transfer the roasted vegetables to the mixing bowl, and toss with the vinaigrette to combine. Serve warm.
10 *Recipe courtesy of Emeril Lagasse from his bookFor more great Emeril recipes, click here.
11 This recipe was styled by chef Karen Pickus for Good Morning America.