You can eat sunchokes or Jerusalem artichokes raw and you don't even need to peel them. Just make sure you wash them well and then slice them really thinly, ideally with a mandoline.
Ingredients
- 1.5 cups thinly sliced sunchokes
- 1.75 cups thinly sliced peeled apples
- 0.5 cups olive oil
- 0.25 cups orange juice
- salt and freshly ground black pepper to taste
- 2 pinches white sugar
Instructions
-
1
Arrange sliced sunchokes and apples on a serving platter.
-
2
Combine olive oil, orange juice, salt, pepper, and sugar in a blender; blend until creamy. Drizzle over sunchoke-apple mixture.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Mocha Pizzelle
These mocha pizzelle are chocolate cookies flavored with coffee liqueur. Store in a sealed container.
Mediterranean Pearl Couscous
This Mediterranean pearl couscous, with zucchini, tomatoes, pine nuts, and capers, is loaded with flavor and is a fast side dish to make. It could easily be a vegetarian meal on its own.
Cajun Crabmeat Au Gratin
Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family.