Sunchokes In Olive Oil

Known as Jerusalem Artichokes, Sunchokes or Earth Apples, these ginger root like  knobby tubers are very healty. They are a great source of glucose and minerals. They are low in calorie and high in fiber, improve body immunity as well as a good diuretic and laxative.

Despite their appearance, their taste is quite unique and tasty. Their skin is also edible, when scrubbed lightly but we prefer to peel them when cooking. They are to hard-to-peel but worth the work.  In Turkey they are called "Yer Elması" and are found from late November to early Spring in markets. In Turkish culinary tradition these are often cooked as a cold olive oil dish but in winter  also cooked with meat or as a soup.

Ingredients:

• 1lb sunchokes/jerusalem artichokes/earth apples, peeled and cut into big chunks
• 1 potato, cut into medium chunks
• 1 large onion, chopped
• 2 carrots, quartered and cut into 2 inch finger like pieces
• 2 tablespoons rice
• juice of 1 lemon
• juıce of 2 oranges
• 1 tablespoon orange rind
• salt
• 1 lump of sugar
• 1/4 cups of olive oil
• dill, to garnish
• 1 cup of water

How to:

Soak the peeled sunchokes in cold water with a little lemon juice otherwise they will discolour. Put olive oil in a medium size pan on medium heat. Add the onions, carrots and a lump of sugar. Toss them in olive oil, until the onions are tender. Do not brown them.

Add sunchokes and potatoes, stir for a minute. Add water, orange juice, lemon juice, orange peel, rice and salt. Let it boil, and then simmer it on low heat covered for 20-30 mins or until the sunchokes and potatoes have become very tender.

Check with the tip of a knife. Let the dish cool down in its pan with the lid on. Transfer to a serving plate only after cooled down. Garnish with fresh dill on top.

Enjoy!

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