Parmesan, Walnuts, and Mint
Jerusalem artichokes were not ubiquitous when I was growing up in Glasgow, and they never made an appearance on our dinner table. To me, they still seem like a relatively recent and special root vegetable. They are normally an afterthought, either roasted or turned into a soup. However, the thing I like about using Jerusalem artichokes (other than their nutty truffle flavour) is that you can transform them into a bright, fresh salad, worthy of taking centre stage. We make this recipe in the restaurant in the winter months when these artichokes are in season, usually served as a starter or a side dish. Sometimes, we remove the parmesan and serve it with a white fish that has been roasted in the oven. It’s a very delicious combination.