Turkish cuisine · Vegetable Dishes

Olive Oil Jerusalem Artichokes

Jerusalem artichokes braised with carrots and onions in olive oil, rounded off with lemon and served cold with dill.

Ingredients · for 4 servings

• 800 g Jerusalem artichokes
• 3 carrots
• 2 onions
• 120 ml olive oil
• 1 tbsp sugar
• 1 lemon
• 1/2 bunch dill
• 250 ml water
• 1 tsp salt

Instructions

1. Peel the Jerusalem artichokes, cut into bite-sized pieces and immediately place in cold water with the juice of half a lemon so they don't brown; slice the carrots, cut the onions into half-rings.
2. Warm the olive oil in a wide pot and sauté the onions over low heat for 6–7 min. until translucent, without taking on color.
3. Add the carrots and sauté for another 3 min., then fold in the drained Jerusalem artichokes and toss briefly.
4. Pour in the sugar, salt, water and the remaining lemon juice, lay a piece of parchment paper directly on the vegetables and braise covered over gentle heat for 25–30 min. until the Jerusalem artichokes are soft but the pieces still hold their shape.
5. Remove the lid and reduce the liquid uncovered for 3–4 min. until only a glossy olive oil base remains in the pan; let cool completely.
6. Arrange cold on a flat platter, sprinkle with finely chopped dill and serve with lemon wedges.