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Categories:
sour cream mayonnaise coarse mustard capers white wine vinegar kosher salt pepper artichokes carrot flat leaf parsley
Viewed: 23 - Published at: 6 years agoIngredients
- 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
Method
- Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt, and pepper in a medium bowl.
- Peel Jerusalem artichokes with a knife and cut into fine matchsticks (you should have about 3 cups); to prevent browning, add them to dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.
