Jerusalem Artichoke Slaw

• 2 tablespoons sour cream
• 2 tablespoons mayonnaise
• 1 teaspoon coarse mustard
• 1 teaspoon finely chopped capers
• 2 teaspoons white wine vinegar
• 3/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 pound Jerusalem artichokes, scrubbed well
• 1 large carrot, peeled
• 6 tablespoons roughly chopped flat-leaf parsley

1. Whisk together sour cream, mayonnaise, mustard, capers, vinegar, salt, and pepper in a medium bowl.
2. Peel Jerusalem artichokes with a knife and cut into fine matchsticks (you should have about 3 cups); to prevent browning, add them to dressing as you cut them, and stir to coat. Cut carrot into fine matchsticks the same size as artichokes. Gently stir carrot and parsley into salad.

sour cream, mayonnaise, coarse mustard, capers, white wine vinegar, kosher salt, pepper, artichokes, carrot, flatleaf parsley

Taken from www.myrecipes.com/recipe/jerusalem-artichoke-slaw (may not work)