Use mandolin (or cheese slicer on grater), make thin slivers of Jerusalem artichoke. Julianne red onion as thin as possible. Chop fresh parsley. Submerge chokes and onion in vinaigrette. Let sit at least 1 hour. Add chopped parsley just before serving. If you have chokes now is the end of the season, dig them up now!
Beautiful presentation. Looks delicious. Reminds me of a potato and cheese breakfast I fo.
“Be content that those who can make omelettes properly can do nothing else.”
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Look at you and your tag cloud — love it!
So we just got some of these from the neighbor to plant, but then I got warned they run rampant. Is it worth planting them?
This looks just great, first I thought they are potatoes! I gotta try! 🙂