Recipes: 2 Jerusalem Artichoke/sunchoke salads

[Guest guest]

Here are 2 salads, one cooked and one raw

 

Salad of Cooked Winter Vegetables

1 celery root

250 gr Jerusalem artichoke

3 large carrots

1 medium potato

4 Tbl olive oil

4 Tbl lemon juice

1 tsp sugar (optional)

salt and pepper, to taste

Small bunch of parsley, finely chopped

 

1. Scrub or peel the vegetables and cut into small cubes.

2. Place in a pot with the oil, lemon juice, salt, pepper and optional

sugar.

3. Add water to half the height of the vegetables.

4. Simmer, covered, on a low flame for 20 minutes or until the

vegetables are tender-crisp. Stir occasionally to ensure even cooking.

5. Remove the vegetable with a slotted spoon and place in a serving bowl.

6. Reduce the cooking liquid by simmering until it is syrupy.

7. Cool and pour over the vegetables.

8. Mix in the parsley just before serving at room temperature

 

 

Jerusalem Artichokes and Carrot Salad

Makes 6 to 8 servings

 

1 pound Jerusalem artichokes, peeled or well scrubbed

1 pound carrots, peeled or well scrubbed and trimmed

1/4 cup chopped chives or scallions

2 tablespoons chopped dill

2 tablespoons olive oil

3 tablespoons lemon juice

Coarse salt and freshly ground black pepper to taste

 

1. Slice the chokes very thinly

2. Grate the carrots coarsely

3. Put vegetables into a mixing bowl with chives and dill.

4. Mix remaining ingredients in a cup.

5. Add to vegetables and toss.

6. Let sit 30 minutes before serving.

[Guest guest]

thanks for the recipes, shoshana!

 

--- shoshana_mz <shoshana_mz wrote:

 

> Here are 2 salads, one cooked and one raw

>

> Salad of Cooked Winter Vegetables

 

 

 

 

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