Jerusalem Artichoke with Anchovies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g Jerusalem artichoke
- 1 small Can (s) anchovy fillet (s), in oil (anchovies)
- 1 clove garlic and possibly for a salad:
- 4 tomato (s)
- 200 g mozzarella
- olive oil
- vinegar
Print Recipe
Pin Recipe Instructions
- Roughly grate the washed Jerusalem artichoke including the skin. Heat the oil from the anchovy tin in a pan, fry the crushed garlic clove over medium heat, then add the coarsely chopped anchovy fillets and stir, add Jerusalem artichoke and continue to fry for three to five minutes, stirring. The Jerusalem artichoke should still be quite crisp when served.
- If that`s too salty for you, you can use the dish as a salad:
- Dice tomatoes and mozzarella and place in a salad bowl, place the fried Jerusalem artichoke and anchovy mixture on top, mix and serve. If you want, you can add olive oil and vinegar (if you have, aceto balsamico) to taste.
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