Jerusalem artichoke carpaccio

Jerusalem artichoke carpaccio

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 55 kcal
, Fat: 3 g
, Carbohydrate: 4 g
, Protein: 2 g

The Jerusalem artichoke is one of those ancient vegetables that is suddenly experiencing a revival. I only came across these little misshapen bulbs a few years ago when a family friend was growing them in his garden. In my opinion, Jerusalem artichokes taste particularly good roasted in the oven, however you can also eat them raw. To do so, you must slice them very thinly and serve them with a tasty dressing. And before you know it, you have a delicious artichoke carpaccio!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Carpaccio

350g Jerusalem artichokes, peeled, thinly sliced
½tsp salt
a little pepper
½ lemon, use only the juice

Dressing

1tbsp sesame oil
½ lemon, use only the juice
1tsp soy sauce
½bunch coriander, finely chopped
½bunch peppermint, finely chopped
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How it's done

Carpaccio

Place the Jerusalem artichokes in a bowl along with the salt, pepper and lemon juice, mix well. Arrange the slices on 4 plates.

Dressing

Thoroughly mix all of the ingredients, drizzle the dressing over the Jerusalem artichokes.

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