- 1 1/2 pounds [680 g] Jerusalem artichokes
- Water
- Salt
- 2 green onions, finely minced
- 1 cup [250 ml] mayonnaise or any salad dressing, to taste
- Minced parsley
|
- Wash and peel Jerusalem artichokes.
- Cover with water, add salt and boil until tender.
- Drain; cool.
- Mince or cut into strips.
- Add green onions.
- Mix.
- Pour mayonnaise or salad dressing; mix well.
- Sprinkle with parsley.
|
