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

app.ckbk.com

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

View full recipe on app.ckbk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

Share this recipe:

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