Summary

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

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Instructions

1. 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.