High in iron and potassium, Jerusalem artichokes are recommended over potatoes for diabetics and people choosing lower-carbohydrates due to the fact that their carbohydrates are in the form in inulin rather than starch, which are much less absorbed by the body. Thus sunchokes do not seem to affect a person's blood sugar like some other high-starch root vegetables. Also, Jerusalem artichokes are excellent in aiding the healthy establishment of lactobacilli in the intestines.
Ingredients:
- 2 lbs. Jerusalem artichokes (1 kg)
- 1 tsp lemon juice (5 g)
- 2 small carrots (125 g)
- 2 medium onions (135 g)
- 2 tbsp rice (25 g)
- 1/3 cup olive oil (80 g)
- 3/4 cup + 1 1/2 tbsp water (200 g)
- 1 1/2 tsp sea salt (9 g)
- 2 tsp honey or rhapadura sugar (8 g)
- 6 sprigs parsley or dill (12 g)
- 1/2 medium lemon (50 g)
Directions:
Peel and cut Jerusalem artichokes in 2 - 2 1/2 cm (3/4 - 1 inch) cubes. (I don't peel my sunchokes, but just scrub them well with a potato brush). Sprinkle with lemon juice to prevent darkening. Cut pared (or scraped) carrots into half lengthwise. Slice each half diagonally in 1 cm (1/2 inch) thick pieces.
Combine Jerusalem artichokes and carrots with finely chopped onions. Place in a saucepan, spread rice over. Add olive oil and hot water. Sprinkle with sea salt and sugar.
Cover and simmer for 30 minutes or until vegetables and rice are tender. Remove from heat. Cool
Garnish with parsley before serving. Serve cold.
Cultural Notes:
This dish is a tasty winter dish favored generally in the Marmara and western regions. It is served with lemon slices for lunch or supper as a side dish after a main meat dish. A very good way of serving Jerusalem artichokes.
This recipe is from Samples from Turkish Cuisine by Ayse Basal.
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