This is an unusual tasty little salad for autumn. The amounts can be changed to taste, use only one apple if you want a less fruity taste.
1 person made this
200g Jerusalem artichokes
1 tablespoon olive oil
1 small handful pumpkin seeds
2 tart apples
1 large carrot
1 to 2 tablespoons white balsamic vinegar
1 tablespoon sunflower oil
Method Prep:10min › Cook:10min › Ready in:20min
Thinly peel Jerusalem artichokes with a vegetable peeler. Depending on size, leave whole, cut in half or quarter. Immediately after peeling drop them in a bow with cold water and a plug of vinegar to prevent discoloring.
Heat olive oil in a frying pan. Drain Jerusalem artichokes and pat dry with kitchen paper. Fry in the hot oil till softened, turning to fry on all sides. Place on a large plate lined with kitchen paper and let cool. Roast pumpkin seeds in the pan till fragrant.
Peel, core and dice apples. Place in a serving bowl and drizzle with lemon juice. Peel carrot and grate into the bow. Add Jerusalem artichokes and pumpkin seeds.
Add balsamic vinegar, sunflower oil, salt and pepper to taste and toss. Serve at once.