| |
The Jerusalem artichoke, a native North American vegetable, was a favorite on Colonial tables, but it has since been practically forgotten. This is unfortunate since Jerusalem artichokes are starch-free, low in calories, and nutritious. Raw Jerusalem artichokes have qualities resembling water chestnuts and can be added to tossed salads and greens, or served with vinaigrette or creamy salad dressings. This salad goes well with pork dishes.
|
|
What You Need:
(To Serve: 6)
|
|
|
|
2 pounds Jerusalem artichokes
1 medium-sized onion, peeled and chopped
1 or 2 garlic cloves, crushed
1/3 cup olive or salad oil
3 tablespoons cider vinegar
3 tablespoons chopped fresh parsley
Salt, pepper to taste
1 large tomato, peeled and cut into wedges
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Wash Jerusalem artichokes; peel and slice thinly.
|
2. If not used at once, leave in cold water with some lemon juice added to prevent discoloration.
|
3. Wipe dry and combine in a serving dish with remaining ingredients, except tomatoes.
|
4. Refrigerate 1 hour or longer to blend flavors.
|
5. Serve garnished with tomato wedges.
|
|
|
|
|
