Recipes with Jerusalem artichokes

Jerusalem soup with deep-fried leeks

Jerusalem artichoke, leek (the peaks are saved for garnish), potato and parsnip rinsed/peeled off and cut into smaller pieces. Put it all into a large saucepan with the white wine and a few sprigs of thyme (½ tablespoon dried thyme). Let it boil vigorously for

Sprout Slaw

Cut the cucumber into cubes. Clean the lettuce leaves and break them into small pieces. 'S Jerusalem artichokes and cut them into thin slices. Cut the cold potatoes into cubes. Advantage spires in the vegetable mixture and pour dressing over. Let the salad dra

Salad with Jerusalem artichokes and duck liver

Lettuce rinsed and hurled. Jerusalem artichokes scrubbed or peeled and cut into slices. Andeleveren freed from tendons and FRY in butter and oil, rosa, seasoned with salt and pepper and put of forehead. The macerate apricots Sauté quickly on the forehead, and

Jerusalem salad with asparagus and hibiscus

Jerusalem artichokes peeled and skives. They are given if necessary. a Parboil in salted water for about 3 minutes. Jerusalem artichokes are distributed in the bottom of a casserole dish and cooked green asparagus are distributed on top. The dressing is stirre

Jerusalem Salad II

'S Jerusalem artichokes and cut them into thin slices or small cubes. Slice the Apple pieces into small pieces and grovhak nuts. Mix the ingredients together and pour a marinade of oil, lemon juice and sesamtahin. Christmas salad is good to turn in.

Jerusalem artichoke salad with port wine sauce

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

Jerusalem artichoke with Apple and nuts

Grate Jerusalem artichokes in long, papirstynde strips down in a bowl with lemon juice. Grate the Apple roughly down in oil in Turn., and season with salt and pepper. Arrange the mixture with the salad.

Vilds wine mallet á la Boserup

Butter the mallet into the salt and pepper. Cut the lemon in half and squeeze it over the meat. Advantage thyme stems over meat. Prop some garlic into the Center and in the mallet-preferably plenty. Brown mallet 15 minutes. At a heated oven at 225 degrees c