Jerusalem artichoke salad

Jerusalem artichoke salad

Total: 45 min. | Active: 15 min.
Nutritional value / person: 339 kcal
, Fat: 13 g
, Carbohydrate: 47 g
, Protein: 9 g


4 people


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

Jerusalem artichokes

800 g Jerusalem artichokes, cut lengthways into slices approx. 1 cm thick
250 g frozen peeled chestnuts
2 red onions, cut into wedges
½ bunch marjoram, finely chopped
2 tbsp olive oil
½ tsp salt


2 tbsp honey mustard
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
2 tbsp olive oil
180 g plain yoghurt
½ tsp salt
a little pepper
some marjoram leaves
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How it's done

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Jerusalem artichokes

Mix the Jerusalem artichokes, chestnuts, onions and marjoram with the oil and salt, transfer to a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C.


Combine the mustard, lime zest and juice, oil and yoghurt, season. Plate up the vegetables and chestnuts, drizzle with the dressing, scatter the marjoram leaves on top.

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