Jerusalem Artichoke with Olive Oil

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Zeytinyagli Yerelmasi

Jerusalem Artichoke with Olive Oil

Instructions:

2.20 pounds Jerusalem artichoke
1 carrot, medium size
1 onion, big size
1/2 cup olive oil
1/6 cup rice
1 orange
2 cubes sugar
1 tsp salt
1 cup water
1/2 bunch dill

# Peel the carrot and Jerusalem artichokes, cut into walnut sized pieces.
# Put the olive oil into a pot, and add the diced onion.
# When the onion turns into pink, add Jerusalem artichoke and carrot, roast for 10 minutes without adding water. Add water, orange juice and salt.
# After cooking for 5 minutes, add rice and sugar.
# Cook all the ingredients for 10 more minutes.
# Remove from the stove, sprinkle finely sliced dill all over.
# Serve warm or cold.

Note: You can add some tomato paste in this meal, but it is not used in olive oil dishes generally at Turkish cooking tradition.

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