First time using Jerusalem artichokes here, so ...
I pretty much threw stuff together and made a nice salad with them!
Peeling them is remarkably easy:
I baked them in the oven, after covering the slices with salt, pepper and oil:
that took 40 minutes at 200 degrees Celcius...next time, I'll bake them in a pan,
as i'm sure they'll turn out even better!
Made a dressing with:
- small diced red onion
-lemon zest
-lemon juice
-oil
-honey
-mustard
-pepper
-salt
And dressed a nice salad of escarole endive with that,
including sliced radishes and baby roma tomatoes
Finished it with toasted walnuts,
the baked jerusalem artichokes,
and some grated pecorino romano!
