vegan : Warm jerusalem artichoke salad

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xpost - elf recipes -- use nuts instead of eggs

 

 

* Exported from MasterCook *

 

Warm Jerusalem Artichoke Salad

 

Recipe By :Rose Elliot 1995

Serving Size : 2 Preparation Time :0:00

Categories : Salads Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 eggs or nuts

1 pound Jerusalem artichokes

2 teaspoons olive oil -- (2-3)

2 teaspoons balsamic vinegar -- (2-3)

salt and freshly ground black pepper

1/2 cup lettuce leaves -- [a few]

2 tablespoons snipped fresh chives

 

1. Hard-cook the eggs by simmering them in a pan of boiling water for 7 to 10

minutes. Then drain them, cover with cold water and leave to cool.

 

2. Meanwhile, peel the Jerusalem artichokes, dropping them straight into cold

water when they're done to keep them white. Then cut them into 1/4-inch slices.

(see tip)

 

3. Heat the oil in a medium saucepan and put in the artichoke slices; shake the

pan to coat them with the oil, then cover and leave to cook very gently for

about 20 minutes, until they are completely tender.

 

4. Meanwhile, peel the eggs and cut them into quarters or sixths.

 

5. Remove the artichokes from the heat, stir in the balsamic vinegar and season

with salt and pepper. Arrange the lettuce leaves on a serving plate or two

individual plates. Spoon the artichokes on top and sprinkle the chives over

them, then arrange the hard-cooked eggs around the edges. Serve at once.

 

TIP - preparation - wash and scrub well. You can boil them unpeeled and whole,

then peel skin. If you peel them raw, place in water with lemon juice to prevent

darkening. Cook in a little water in a covered saucepan until fork tender.

Drain, mash or slice, season. Proceed with recipe. - PatH

 

Source:

" Vegetarian Fast Food [iSBN 0679762078] "

S(MCEdition):

" Hanneman (kitpath) on 11-Jun-2002 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 293 Calories; 10g Fat (29.9% calories

from fat); 11g Protein; 41g Carbohydrate; 4g Dietary Fiber; 212mg Cholesterol;

72mg Sodium. Exchanges: 1 Lean Meat; 7 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : This is very filling and makes a good meal for the end of winter or very

early spring. The hard-cooked eggs add color, but they can be swapped with

Brazil (or other) nuts for a vegan dish.

 

Nutr. Assoc. : 3673 0 0 0 0 0 0

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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