Category: Side Dishes

Serves: 6

Ingredients

• 1 lb Jerusalem artichokes
• 1/2 cup cider vinegar
• 1/4 cup stevia or Truvia
• 1/4 tsp dill seeds
• 1/2 tsp mustard seeds
• 1 tsp tarragon
• 1 tsp chervil
• 1 tsp chopped fresh dill
• Sea salt and black pepper to taste

Directions

1. Scrub the Jerusalem artichokes well. Do not peel. Slice into quarter-inch thick slices. Blanch the slices in boiling water for a minute or so. Drain and set aside in decorative serving bowl.
2. In a small saucepan, add vinegar, stevia, dill and mustard seeds. Bring to a boil. Remove from heat. Pour over blanched Jerusalem artichokes. Add remaining tarragon, chervil and fresh dill to the dish. Season with salt and pepper. Toss lightly. Refrigerate.
3. Serve as a chilled salad on a bed of baby spinach or serve as an accompaniment to grilled or roasted chicken or turkey.

Nutrition Facts

Calories 95, Protein 4g, Carbohydrates 14g, Fiber 1g, Sugar 0.5g, Fat 1g, Sodium 66mg