Jerusalem artichoke with anchovies

Ingredients for 2 servings:

• 200 g Jerusalem artichoke
• 1 small can of anchovy fillet(s) in oil (anchovies)
• 1 garlic clove(s) and possibly for a salad:
• 4 tomatoes
• 200g mozzarella
• olive oil
• Vinegar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

also as tomato salad

Coarsely grate the washed Jerusalem artichokes, including the skin. Heat the oil from the anchovy can in a pan, fry the crushed garlic clove over medium heat, then add the coarsely chopped anchovy fillets and stir. Add the Jerusalem artichokes and continue to fry for three to five minutes, stirring. The Jerusalem artichokes should still be quite crunchy when served. If that’s too salty for you, you can use the dish as a salad: Dice the tomatoes and mozzarella and place them in a salad bowl. Pour the warm fried Jerusalem artichoke and anchovy mixture on top, toss to combine, and serve. If desired, season with olive oil and vinegar (or balsamic vinegar, if you have it).