Jerusalem Artichoke Slaw Recipe – Sunset Magazine

Ingredients

• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon coarse mustard
• 1 teaspoon finely chopped capers
• 2 teaspoons white wine vinegar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 pound Jerusalem artichokes, scrubbed well
• 1 large carrot, peeled
• 6 tablespoons roughly chopped flat-leaf parsley