Appetizers
This winter root-vegetable appetizer gently simmers Jerusalem artichokes and carrots in olive oil, with a slightly sweet, starchy texture. It thickens as it cools and is a lesser-known but well-loved addition to an olive oil-based spread.
As soon as you peel and chop the Jerusalem artichokes, place them in water with lemon juice to prevent browning.
Sauté the onion in olive oil until lightly golden.
Add the Jerusalem artichokes and carrots, then add enough water to cover, along with the sugar and salt. Cook over low heat until the vegetables are tender.
Remove from the heat and let cool to room temperature. Drizzle with the remaining lemon juice and serve chilled.
Important: Place the Jerusalem artichokes in lemon water as soon as they are peeled, or they will darken quickly. No specific allergens are listed. Note: Jerusalem artichokes can break apart easily while cooking, so stir gently.
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