One-Pan Salami with Jerusalem Artichoke, Radish and Poblano Pepper
- Allspice8 g21 kcal
- Beef tallow38 g343 kcal
- Cilantro1 bunch12 kcal
- Galangal52 g42 kcal
- Jerusalem artichoke116 g85 kcal
- Mustard180 ml108 kcal
- Poblano pepper2 piece36 kcal
- Radish1 bunch24 kcal
- Salami261 g987 kcal
- Sea salt6 g0 kcal
- White pepper7 g21 kcal
- Yam171 g202 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Georgian-inspired comfort food: tender salami paired with jerusalem artichoke, radish and poblano pepper and yam, finished with cilantro and galangal and a hit of allspice and white pepper. 1. Pat the salami dry and season with sea salt, allspice and white pepper. 2. Heat beef tallow in a heavy pan and sear the salami until it develops a deep golden crust, about 22 minutes. 3. Add jerusalem artichoke, radish and poblano pepper to the pan and cook until just tender, stirring in cilantro and galangal for fragrance. 4. Cook the yam separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard before serving hot.