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Turnip and Jerusalem artichoke carpaccio

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Ingredients for 4 servings:

  • 4 Jerusalem artichokes, peeled, very thin
  • 1 turnip(s), peeled, very thin
  • 1 orange(s), the juice
  • ½ lemon(s), the juice
  • some olive oil
  • 1 dashes orange blossom water
  • some salt
  • some black pepper, freshly ground
  • some stalks of mint, the plucked leaves
  • 20 hazelnuts, coarsely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a vegan starter

Arrange the root vegetable slices on a plate. Make a creamy vinaigrette from the juice and olive oil. This works best with a hand blender. Season with orange blossom water and salt and pepper. Drizzle the vegetables with the vinaigrette and garnish with the mint leaves and hazelnuts.

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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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