Olive oil dishes
A lesser-known but flavorful winter dish, this recipe gently cooks Jerusalem artichokes with lemon and olive oil. Their slightly sweet, starchy texture makes for a distinctive vegetable dish.
Gently sauté the finely chopped onion and carrot in olive oil.
Drain the Jerusalem artichokes that have been soaking in lemon water, add them and toss for a few minutes. Take care to cut them into large pieces; smaller pieces may break apart as they cook.
Add the water, lemon juice, sugar and salt. Cook over low heat until the Jerusalem artichokes are tender.
Serve warm or chilled.
Important: place the peeled Jerusalem artichokes in lemon water straight away, or they may quickly discolor. Allergen note: no common allergens are listed.
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