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Yapay Yemek

Olive Oil Artichoke Tubers (Jerusalem Artichokes)

Light and nutritious traditional Jerusalem artichoke dish cooked with orange juice and olive oil.

Prep
15 min
Cook
30 min
Time
45 min
Servings
4
Calories
180
Level
Easy
Heat
Mild
Region
Anatolia
Olive Oil Artichoke Tubers (Jerusalem Artichokes)
Shopping list
Servings4
Measures

1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.

Ingredients

  • 500 grams Jerusalem artichokes
  • 1 medium carrot
  • 1 onion
  • Half cup freshly squeezed orange juice
  • Half tea glass olive oil
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup hot water
  • Half bunch dill

Calories are an editor’s estimate per serving, not a lab measurement.

Method

  1. 1

    Peel and slice the Jerusalem artichokes and carrot diagonally. Soak in lemony water to prevent browning.

  2. 2

    Sauté finely chopped onions in olive oil in a wide pan.

  3. 3

    Add carrots and drained Jerusalem artichokes to the pot.

  4. 4

    Add orange juice, hot water, sugar, and salt, then stir.

  5. 5

    Cook on low heat for about 25-30 minutes until vegetables are tender.

  6. 6

    Once cooled to room temperature, garnish with chopped dill and serve.

Note. It is important to drop peeled Jerusalem artichokes into lemony water immediately to prevent discoloration.

Questions

Can Jerusalem artichokes be cooked without peeling?

If the skins are very thin, they can be cooked without peeling after a thorough wash, but peeling provides a smoother texture for olive oil dishes.

What can be used instead of orange juice?

You can use just lemon juice and water instead of orange juice.

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