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Jerusalem artichoke and cucumber carpaccio

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Ingredients for 2 servings:

  • 1 small cucumber(s) (snack cucumber)
  • 4 Jerusalem artichoke tubers
  • some parsley
  • 1 tsp mustard
  • 1 tsp vinegar
  • 2 tbsp yogurt
  • 1 tbsp milk, approx.
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the cucumber and slice thinly. Peel the Jerusalem artichoke and slice finely. Wash some parsley. Mix the dressing together and season to taste. Arrange the cucumber and Jerusalem artichoke alternately in a fan-like pattern on plates. Spread the dressing on top. Garnish with the parsley and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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