Jerusalem artichoke salad with port wine sauce

Ingredients for Jerusalem artichoke salad with port wine sauce

Instructions for Jerusalem artichoke salad with port wine sauce

To prepare the Jerusalem artichoke salad with port wine sauce recipe, please follow these instructions:

Jerusalem artichokes peeled and cut into cubes in thin slices. Port wine and oil whisked together, and the discs are changed in the dressing. Jerusalem artichokes seasoned with salt and pepper and made cold a few hours. Leeks, celery and carrots peeled and cut into thin strips, used in cold water. Sauce: boil the wine in with half of the butter. The rest of the butter is whisked in, and season with salt and pepper. Serving: Jerusalem artichokes and vegetables be flipped in a frying pan with a bit of væden from the dressing. Rinse the lettuce and served on a plate. The vegetables are placed in the Middle, and the warm sauce poured over. There are decorating with herbs. Bread is served.