Shaved Sunchokes w/Mustard Vinaigrette and Parsley from Ruffage: A Practical Guide to Vegetables by Abra Berens

Name: Shaved Sunchokes w/Mustard Vinaigrette and Parsley from Ruffage: A Practical Guide to Vegetables by Abra Berens
Ingredients: ¼ cup (60 g) whole-grain or Dijon mustard; 1 Tbsp (20 g) honey; ¼ cup (60 ml) apple cider vinegar; 10 large sunchokes (about 2 lb | 910 g), shaved into thin wafers varying from circles to long sheets; 1 small (2 oz | ¼ cup | 55 g) red onion or shallot, minced; 1 tsp (6 g) salt; ½ cup (120 ml) olive oil; 1 bunch parsley (2.4 oz | 1½ cups | 68 g), stemmed, leaves left whole

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The creamy, mild flavor and crunchy texture of raw sunchokes pairs perfectly with aggressive flavors. Don’t be shy with the vinegar in this recipe or the variat

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Ingredients

¼ cup (60 g) whole-grain or Dijon mustard
1 Tbsp (20 g) honey
¼ cup (60 ml) apple cider vinegar
10 large sunchokes (about 2 lb | 910 g), shaved into thin wafers varying from circles to long sheets
1 small (2 oz | ¼ cup | 55 g) red onion or shallot, minced
1 tsp (6 g) salt
½ cup (120 ml) olive oil
1 bunch parsley (2.4 oz | 1½ cups | 68 g), stemmed, leaves left whole