Sunchokes with Orange
Sunchoke, also called Helianthus tuberosus, Jerusalem artichoke, sunroot, earth apple or topinambour is a root vegetable. It is known to be good for diabetes as it has insulin in it.
Servings 6 servings
Calories 150kcal
Ingredients
- 500 grams sunchokes pick small ones
- 2 carrots
- 2 potatoes optional
- 1 tablespoon rice optional
- 1 onion chopped
- 2 garlic cloves chopped or crushed
- 1 lemon
- ½ orange
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 5 stalks parsley or dill chopped
Instructions
- Peel the sunchokes with a sharp small knife or using the sides of a spoon. Put them immediately into a bowl of water with lemon juice in it so they do not get dark. If they are large cut them into half.
- If you choose to add potatoes peel and cut to similar sizes.
- Peel and dice the carrots.
- Slightly heat the olive oil in a pressure cooker if you have one, if not in a pot. Add chopped onions and cook for 2-3 minutes until they are translucent, then add chopped garlic cloves and stir for an additional minute.
- Rinse the sunchokes and potatoes and add to the onions. Also add the carrots, stir for a minute.
- Add the salt, sugar, half a lemon's juice and half an orange juice.
- Add enough warm water to cover the bottom of the pot.
- When the water boils add rinsed rice if you decide to use it.
- Cook with first high, and then low heat until the sunchokes are ready. Test with a fork. They cook pretty fast.
- Keep the lid covered while cooking. Also after removing from the heat, keep the pot covered until the pot cools down.
- Serve chilled, garnish with chopped dill or parsley and lemon wedges.