Make this open sandwich is made with pickled beetroot, crispy fried Jerusalem artichoke, cheese and chives on wholemeal bread.
Wholemeal Bread with Pickled Beetroot and Jerusalem Artichoke Recipe
Serves 2
Ingredients:
5g ginger
300g beetroot
100ml apple juice
100g Jerusalem artichoke
300ml deep-frying oil
250g quark
4 slices of wholemeal bread
Chives, for garnish
Method:
Peel and finely grate the ginger. Peel the beetroot and cut in very fine slices. Put both with the apple juice in a small pot and bring to the boil. Remove pot from the heat and leave for about 30 minutes.
Meanwhile, scrub and dry the Jerusalem artichoke then cut into very fine slices with a vegetable slicer.
Heat the frying oil in a pan to 160-170°C.
Fry the Jerusalem artichoke until golden brown and crispy. Remove, drain on kitchen paper and season with sea salt.
Drain beetroot marinade, reserve 2-3 tbsp of the marinade and mix with the quark. Season with salt and pepper.
Spread the bread with the quark. Top with beetroot slices and Jerusalem artichokes. Season with salt and pepper.
Garnish with chives.
