Salty cake of grilled zucchini, pine nuts and herbs
12 recipes
Topinambur with mustard vinaigrette
ingredients
servings
3
Jerusalem artichokes
500 grams
Mustard
3 spoons
Apple vinegar
4 spoons
Extra virgin olive oil
4 spoons
Iodized salt
1 pinch
Side Dishes from Italy
Topinambur with mustard vinaigrette
Topinambur with mustard vinaigrette
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Topinambur with mustard-flavored vinaigrette, also called white turnip and artichoke in Jerusalem, are a tasty and alternative outline, great on their own or along with other veggies.
preparation
step 1
With a toothbrush, clean and rinse the balls under running water. Peel them and cut them into thin slices, placing them immediately in a container with water and half a lemon juice.
step 2
Boil the slices for 3 or 4 minutes: they must remain crispy. Pour them and let them dry lying on a cutting board.
step 3
In a bowl, dissolve the salt in apple vinegar and add the mustard, stirring with a whip. Combine the oil by emulsifying. Thick the balls.
