1 (ca 600 g)Winter squash
2 tbsp. rapeseed oil
2 small white onions
200 g Jerusalem artichokes
1 red chilli
100 g blue cheese
Take out the center from the winter squash and slice it into 2 cm thick wedges and fry in rapeseed oil. Peel and cut the onions and parsnip into chunky pieces. Clean and brush away any dirt from the Jerusalem artichoke and cut these into similar size. Add all ingredients to the pan and fry until golden. Salt to taste.
Place all ingredients in a large bowl.
Garnish the salad with pickled pink radish, smoked bread and blue cheese.
Pickled pink radish
1 large pink radish or 10 normal radishes
100 ml medowsweet cordial
100 ml apple cider vinegar
Slice the radish very thin. Place all ingredients in a bowl. Let the radish marinate for 30 minutes before serving.
2-3 slices of white sourdough bread
1 tbsp. butter
woodchips for smoking
Dice the bread and fry in butter until golden and crisp. Place the crisp bread on a plate in a smoker and smoke for one minute.