Jerusalem artichoke salad in mustard vinaigrette with meatballs

Name: Jerusalem artichoke salad in mustard vinaigrette with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g small Jerusalem artichoke tubers; 150 ml Vegetable broth; 5 TABLESPOONS White wine vinegar; 2-3 TEASPOONS coarse mustard; 7 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 Eggs (size M); 1 Bread rolls from the previous day; 1 Garlic clove; 2 red onions; 500 g mixed minced meat; 1 TEASPOON Sweet peppers; 1 TEASPOON dried Italian herbs; 2 Gherkins

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g small Jerusalem artichoke tubers
150 ml Vegetable broth
5 TABLESPOONS White wine vinegar
2-3 TEASPOONS coarse mustard
7 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 Eggs (size M)
1 Bread rolls from the previous day
1 Garlic clove
2 red onions
500 g mixed minced meat
1 TEASPOON Sweet peppers
1 TEASPOON dried Italian herbs
2 Gherkins

Directions

1
Wash the Jerusalem artichokes and cook in boiling water for about 15 minutes. Bring stock, vinegar, 1-2 tsp. mustard and 3 tbsp. oil to the boil, season with salt and pepper. Let simmer for about 3 minutes. Drain the Jerusalem artichoke, rinse briefly under cold water and cut in half.
2
Heat 2 tablespoons of oil in a large frying pan, fry the tubers for about 3 minutes while turning. Remove and season with salt and pepper. Pour hot marinade over the Jerusalem artichokes and let it stand for at least 30 minutes.
3
Meanwhile, boil 2 eggs in boiling water for about 8 minutes, remove them and rinse with cold water. Soak the rolls. Finely chop the garlic. Peel 1 onion and chop finely. Knead minced, squeezed roll, onion, garlic, 1 teaspoon salt, paprika, 1 teaspoon mustard, Italian herbs, 1 egg and pepper.
4
Form approx. 12 meatballs from the chopped mass. Heat 2 tablespoons of oil in a frying pan and fry the meatballs for 8-10 minutes over medium heat, turning them over. Remove and keep warm. Peel 1 onion and cut into slices.
5
Cut the cucumbers into thin slices. Coarsely chop the eggs. Carefully fold the onion, cucumber slices and eggs into the Jerusalem Artichoke Salad. Arrange salad and meatballs on plates.