Jerusalem Artichoke Salad -vegan

This salad is easy to prepare. It is great as a side dish for meat or BBQ.

This veggie is not so often found here. I have got it from the organic produce isle in my supermarket. I have not seen it in a long time.

Recipe:

500 g Jerusalem Artichoke, salt, 2 tbsp rapeseed oil

Dressing:

150 ml veg stock, 3 tbsp rapeseed oil, 2 tbsp white balsamic vinegar, 2 tsp whole grain mustard, 1 tsp agave syrup, salt, pepper, chives

Wash the roots carefully and place them in a pot with salted boiling water and cook fir 15-25 min, depending on the size. Stick a knife in to check if they are done. Put under cold water and cut in halves or quarters.

Heat up the oil and toss the veggies in and fry them for 4 min. Add them to the dressing.

Put the dressing ingredients in a pan and cook for 3 min. Pour in a bowl.

Let the salad cool down minimum 30 min.