Jerusalem Artichoke Slaw

By Sunset
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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

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