Jerusalem Artichokes with Olive Oil

Although Jerusalem artichoke is not a vegetable that comes to mind when thinking about what to cook, It is a delicious vegetable option to eat during the winter for who love the taste and the aromatic smell of it like me. When you search online, you can find lots of different recipes with a wide variety of flavors, but I want to share a recipe that my mom cooks which I love to eat for years.

INGREDIENTS

  • 500g Jerusalem Artichokes
  • 2tbsp rice
  • 6tbsp olive oil
  • 1 lemon
  • 1 sugar cube
  • 1 hand fresh parsley
  • Salt

INSTRUCTIONS

First, peel the Jerusalem artichoke and cut them big cubes (if you cut small cubes they cook quicker than rice and they become too soft like puree. We don’t want it). Squeeze a half of lemon in a bowl and fill it with cold water. Put the cut Jerusalem artichoke in the water. Rinse the rice until the starch is gone then strain it. Pour the olive oil in a saucepan and turn on medium heat. Drain the Jerusalem artichokes and put in the pan. Fry for about 30 seconds and pour the rice over it. Put 1 cube of sugar and salt in it. Stir a little, then close the lid and reduce the heat to a minimum. After 15-20 minutes check the Jerusalem artichokes with a fork and taste the rice. if it cooked enough then spill chopped parsley on it and turn down the stove. Before eating wait it become completely cool down. Tip: If you eat it 1 day later the taste would be more delicious. Serve it with lemon pieces and squeeze some lemon juice on it when you eat it. Enjoy.

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