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🍽️ Corn Salad with Roasted Jerusalem Artichokes

160 kcal · 30 min · 4 servings

Ingredients

• 200 g corn salad
• 500 g Jerusalem artichokes
• 1 tbsp butter
• 1 Glas cranberries
• 1 tbsp balsamic vinegar
• Salt
• Pepper from the mill
• 3 tbsp olive oil

Instructions

1. 1. Rinse the corn salad under running water.
2. 2. Remove any wilted or yellow leaves.
3. 3. Spin the salad dry.
4. 4. Thoroughly scrub the Jerusalem artichokes under running water.
5. 5. Place the Jerusalem artichokes in boiling water.
6. 6. Cook them for a few minutes.
7. 7. Remove the Jerusalem artichokes from the water immediately.
8. 8. Place them in ice-cold water to stop the cooking process.
9. 9. Peel the skin off the Jerusalem artichokes using a kitchen knife.
10. 10. Cut the Jerusalem artichokes into bite-sized pieces.
11. 11. Heat the butter in a pan.
12. 12. Slowly fry the Jerusalem artichokes over medium heat.
13. 13. Whisk the vinegar with salt and pepper.
14. 14. Gradually stir the oil into the vinegar mixture.
15. 15. Use a whisk to stir the sauce until creamy.
16. 16. Distribute the salad and Jerusalem artichokes onto the plates.
17. 17. Drizzle the dish with the salad dressing.
18. 18. Sprinkle the cranberries over the top.

Nutrition per serving

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