John Myers
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Jerusalem Artichoke – Lettuce Heart – Curry (vegan)
The perfect jerusalem artichoke – lettuce heart – curry (vegan) recipe with a picture and simple step-by-step instructions.
Jerusalem artichoke fresh
- 200 g Jerusalem artichoke fresh
Lettuce hearts
- 2 Pc. Lettuce hearts
curry
- 150 g Mushrooms
- 1 Pc. Spring onion
- 1 tsp Yellow curry paste
- 100 ml Vegan whipped cream
- 3 El Oil
- 3 El Soy sauce
Basmati rice
- 2 Cup Basmati rice
Jerusalem artichoke
- Wash the topinambur and cut in half. Sear or grill in walnut oil. Then cover and cook in the microwave for 5 minutes until soft
Lettuce hearts
- Clean the lettuce hearts and cut in half. Sear it in a grill pan or on a grill with oil on all sides and season with salt / pepper
curry
- Slice the mushrooms with snow. Snow the spring onion in rings. Fry the mushrooms in a pan and oil, then fry the spring onions and yellow curry. Deglaze with soy sauce. Pour in the cream and reduce. Season to taste with salt and pepper.
Basmati rice
- Basmati rice according to instructions (I do it in the 1/3 method
Serving
- Salad heart served on plate with rice. Serve with Jerusalem artichoke and curry.
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