Summary

Ingredients

• 400 g Jerusalem artichoke
• 300 g potato (s) (small, waxy)
• 4 teaspoon mustard (Pomeranian mustard)
• 0.5 ½ lemon, including the juice
• 8 tablespoon oil, (sunflower oil)
• 4 tablespoon curd milk
• 5 tablespoon vegetable broth
• pepper
• Caraway seed
• nutmeg
• chervil
• parsley
• chives

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Instructions

1. Wash the Jerusalem artichoke and cook it covered in salted water for 5 - 10 minutes until al dente, then peel off the peel. Cook the potatoes with the skin separately in salted water for about 20 minutes, not too soft.
2. In the meantime, prepare the vinaigrette. To do this, beat the mustard, lemon juice, sunflower oil and sour milk with the vegetable stock, pepper, salt, caraway seeds and nutmeg with a hand blender.
3. Peel off the peel from the potatoes. Let the potatoes cool down a little and cut into thin slices. Also cut the Jerusalem artichoke into thin slices.
4. Arrange the potato and Jerusalem artichoke slices alternately on plates. Drizzle over the vinaigrette. Garnish with chervil, parsley and chives.