Jerusalem artichoke carpaccio

winter salad winter
Total: 30 min. | Active: 30 min.
vegan, lactose-free

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!

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Carpaccio
350 g Jerusalem artichokes, peeled, thinly sliced
½ tsp salt
a little  pepper
½  lemon, use only the juice
Dressing
1 tbsp sesame oil
½  lemon, use only the juice
1 tsp soy sauce
½ bunch coriander, finely chopped
½ bunch peppermint, finely chopped

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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