Lightly Pickled Jerusalem Artichokes & Red Onion Salad

Lightly Pickled Jerusalem Artichokes & Red Onion Salad

Jerusalem Artichokes & Red Onion

Serves 4

  • 1 kg. jerusalem artichokes
  • 1  medium sized red onion 
  • 1 cup big leafed parsley
  • 30 g. hazelnuts
  • 50 g. pea shoots 
  • 3 tablespoons olive oil 
  • 1 teaspoon black pepper 


  • 2 dl. white wine vinegar
  • 2 tablespoons maple syrup
  • 2 bay leafs
  • 1 clove of garlic
  • A pinch of salt and pepper


Wash and peel the jerusalem artichokes well. Sometimes soaking them in water and using a clean sponge work really well. Other times its better to use a potato peeler or small herb knife. Peel the onion as well and cut both in thin slices. Warm the vinegar with all the spices and pour over the vegetables and set aside half an hour. Meanwhile, turn the oven on 165 degrees and toast the hazelnuts gently for 5-7 minutes. Clean parsley and pea shoots gently and leave to dry. Arrange layers of pea shoots, vegetables and parsley on a nice plate. Pimp it all with the nuts on top. Enjoy :-)


The season for this versatile and nut-flavoured root vegetable is here, yum! It is great both cooked and raw and obviously we love our greens in the raw :-)  Even though this little sweetie is quite high in carbohydrates, it is the prebiotic hormone, Inulin, which serve as food for the probiotic bacteria "bifidobacteria" (you see the name on your yogurt). Bifidobacteria is one of the good bacterias, keeping your gut and intestines healthy and is there for your overall health as well. Despite its carbohydrates and sweetness, the glycemic index is on medium together with a high fibre profile making it very slow-released energy and thus fine for diabetics and other insulin sensitive bodies. A high profile in iron and B1 and some calcium/magnesium make it great for vegans and vegetarians to eat... Hurray :-)