🥗 Fried Jerusalem Artichokes with Salad and Berries

Name: Fried Jerusalem Artichokes with Salad and Berries
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g lamb's lettuce; 500 g Jerusalem artichokes; 1 tbsp butter; 1 jar cranberries; 1 tbsp balsamic vinegar; salt; pepper from the mill; 3 tbsp olive oil

160 kcal · 30 min · 4 servings

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Ingredients

200 g lamb's lettuce
500 g Jerusalem artichokes
1 tbsp butter
1 jar cranberries
1 tbsp balsamic vinegar
salt
pepper from the mill
3 tbsp olive oil

Instructions

1. Wash the corn salad, remove any wilted leaves, and spin it dry.
2. Scrub the Jerusalem artichokes thoroughly under running water, blanch them (cook briefly in boiling water) for a few minutes, shock them immediately in icy water, peel off the skin with a kitchen knife, and cut them into bite-sized pieces.
3. Heat the butter in a pan and slowly fry the Jerusalem artichokes over medium heat.
4. Whisk together vinegar, salt, and pepper, and gradually stir in the oil while beating with a whisk.
5. Plate the salad with the Jerusalem artichokes, drizzle with the salad dressing, and scatter the cranberries on top.

Nutrition per serving

kcal: 160
Protein: 4 g · Fett/Fat: 12 g · Carbs: 9 g