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22 mars 2013 5 22 /03 /mars /2013 12:41

A long time ago, I had this lovely meal at a restaurant, involving scallops and Jerusalem artichoke bits. I can't remember much of it, except that it was really delicious. So, with that in mind, I tried to improvise something the other day. It is not much of a recipe, really, since I basically cooked the artichokes into a puree, fried the cut-up carrots with olive oil in a pan and threw everything together in a plate:   




It just happened to fall together quite nicely :-)


For two servings of a small dish (as in the photo), I used:

- 1/2 lb jerusalem artichokes

- 2 carrots

- 2 scallops


For an entree version of the same, I would serve rice and extra scallops on the side (about 5 additional scallops per person).


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Artichoke puree 05/01/2016 12:42

Good recipe! And healthy! I would like to try it soon!