A good way to finally try those ‘funny-looking’ vegetables.
October 11, 2018 12:233 tbsp olive or rapeseed oil
2 echalion shallots, finely sliced (or 4 shallots)
2 cloves garlic, peeled
1 kg Jerusalem artichokes, peeled and cut into 4 cm pieces
2 parsnips, peel and cut into 2 cm pieces
2 tsp bouillon powder dissolved in 960ml boiling water
1 tbsp coconut yogurt (if needed) sea salt & white pepper
Garnish
2 parsnips, peeled with vegetable peeler
300ml rapeseed oil for frying