Deepfried Jerusalem artichoke, asparagus, parmesan and truffle oil salad
The great taste of deepfried jerusalem artichoke has been introduced:
Asparagus, tomato and parmesan is a great company for the deepfried jerusalem artichoke. The perfume of truffle oil makes this salad a gorgeous dish!
Directions
1. Peel the skin of jerusalem artichokes. Cut the veggies into bite sized.
2. Heat up a frying pan with oil (less than 1cm depth) and deepfry veggies separately until each get nice colour.
3. Place them over a paper towel to remove the extra oil.
4. Mix with some cherry tomatoes and top with parmesan cheese, pinches of salt and some truffle oil to serve.
Time to prepare: 20 mints
Total cost:1.4 pounds+ (60p for asparagus, 50p for jerusalem artichoke, 30p for cherry tomatoes, + vegetable oil, parmesan cheese, truffle oil)
