Sunchoke Hash with Tarragon
Ingredients
- ½ pound sunchokes (cleaned and)
- ¼ pound carrots
- 1 tablespoon olive oil
- 1 cup cooked chickpeas (drained and rinsed if using canned)
- 2 to 3 garlic cloves (minced)
- ½ teaspoon sea salt
- 4 teaspoons champagne vinegar
- 3 tablespoons fresh minced tarragon
- Scrambled eggs or tofu (for serving)
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