Friday, January 14, 2011

Jerusalem Artichoke Slaw

2tbsp each sour cream and mayonnaise
1 tsp each coarse mustard and finely chopped capers
2 tsp white wine vinegar
3/4 tsp kosher salt
1/4 tsp pepper
1 lb jerusalem artichokes, scrubbed well
1 large carrot, peeled
6 tsp roughly chopped flat-leaf parsley

1. Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt and pepper in a medium bowl
2. Cut jerusalem artichokes into fine matchsticks (you should have about 3 cups); to prevent browning, add them to the dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.
Serves 6

From Sunset, January 2011

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