RecipeMuncher

Last time I wrote trying to use up Jerusalem Artichokes it was a cooked gratin with leeks and breadcrumbs. As another mountain arrives in the vegebox, this time I wanted to try then raw, unlike potatoes these nutty crunchy vegetables are delcious raw though best allowed to soften for a few minutes in dressing. I  scrubbed 300g of jerusalem artichokes (you could peel them but for me thats just too fiddly) ,the food processor easily grated them down. Mix the artichokes quickly with 2 tbsp o (...)