Description
Jerusalem artichoke - the late autumn vegetable. Although it is early spring, as well hibernates under the ground. Let's cook a delicious warm salad with this wonderful vegetable. It turns out elegant and tasty.
Ingredients
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Jerusalem artichoke
200 g
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Pickled cucumber
3 piece
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Mushrooms
8 piece
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Red onion
1 piece
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Vegetable oil
-
Salt
Cooking
Jerusalem artichoke cut into small strips, fry in vegetable oil.
Cucumbers finely crumble.
Mushrooms cut arbitrarily.
Red onion cut into thin strips.
Combine all the ingredients in the salad. You can eat it warm and cold. Delicious in any case. Bon appetit!
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