Swede and Jerusalem Artichoke Carpaccio
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 Jerusalem artichokes, peeled, very thin
- 1 turnip (s), peeled, very thin
- 1 orange (s), the juice
- 0.5 ½ lemon (s), add the juice
- some olive oil
- 1 splash orange blossom water
- a bit salt
- some black pepper from the mill
- some stalks mint, the plucked leaves
- 20 hazelnuts, roughly chopped
Print Recipe
Pin Recipe Instructions
- Arrange the root vegetable slices on a plate. Make a creamy vinaigrette from the juice and olive oil. This works best with a hand blender. Season to taste with orange blossom water and salt / pepper. Drizzle the vegetables with the vinaigrette and garnish with the mint leaves and hazelnuts.
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