Jerusalem Artichoke Salad Sweet and Sour

Whisk in pear syrup, vinegar, sweet must, chervil and pepper until well blended.

Add oil and sour cream and stir well again.

Grate Jerusalem artichoke into the sauce with a coarse grater and stir again to prevent the Jerusalem artichoke from browning.

Toast the hazelnuts in a frying pan, then pour over the.

Preparation Tip:

Instead of hazelnuts you can use other nuts according to taste.

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