Jerusalem artichoke, apple and tarragon

Jerusalem artichoke, apple and tarragon

By
From
Scandinavian Comfort Food
Serves
8
Photographer
Columbus Leth

Ingredients

Quantity Ingredient
200g spelt grains
200g jerusalem artichokes
2 slices lemon
200g apples
1 tablespoon tarragon leaves

For the walnut pesto

Quantity Ingredient
50g walnuts
2 tablespoons apple cider vinegar
100ml walnut oil
1 teaspoon honey
sea salt
freshly ground black pepper

Method

  1. Rinse the spelt in cold water, drain, then boil in fresh water with a little salt for about 20 minutes, or until cooked and tender, but still with a bit of a bite. Drain and cool to room temperature.
  2. Peel the Jerusalem artichokes and cut into thin slices, adding them to a bowl of water with the lemon slices added, so they don’t turn brown. Add all the ingredients for the walnut pesto to a food processor and blend into a paste.
  3. Core the apple and cut it into slices. Mix them with the other salad ingredients and season to taste with salt and pepper. Toss with the pesto and serve.
Tags:
Scandinavian
Danish
Swedish
comfort food
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