Jerusalem Artichoke Puree with Apple Salad
Rinse the Jerusalem artichokes under running water and brush away the soil and dirt. Blanch the jerusalem artichokes in boiling water for 8 minutes. Lift out the artihokes from the water, drain and peel. Cut the blanched artichokes in chunks and puree in a blender. Mix in 1 tablespoon olive oil and season with salt and pepper.
Toast the almonds in a dry pan over medium heat until golden brown.
Rinse the arugula and beet greens and drain. Rinse the green apples, cut in half, cut out the core and cut into sticks. Place the arugula, beet greens and apple sticks in a bowl, and mix with 2 tablespoons olive oil and apple cider vinega. Season with salt and pepper.
Serve the Jerusalem artichoke puree with the arugula and apple salad, garnished with toasted almonds on top.