Have you ever tried sunchokes, also called Jerusalem artichokes for reasons I don't know? For years, they were just these mysterious little brown orbs in the gourmet produce section of my market. Their knobbly exterior doesn't exactly scream 'I'm delicious, eat me' so I kept walking. But a restaurant meal I had came with a tasty sunchoke puree and suddenly I had to look into this.
1/2 lb. Sunchokes, peeled and diced
1/4 Red onion, peeled and sliced
1 Tablespoon olive oil
1 Red bell pepper, diced (optional)
1/2 Cup lightly cooked Brussels sprouts (optional)
2 Slices bacon, cooked and crumbled
Salt & pepper to taste