Stuffed vegetables and leaf rolls
These olive oil-stuffed Jerusalem artichokes are made by filling hollowed small tubers with a mixture of rice, onion, and dill, then pressure-cooking them. Meat-free and rich in olive oil, they are a practical option for a light snack.
Wash the Jerusalem artichokes thoroughly. Cut a cap from one end and use a small spoon to hollow out the center without piercing the skin.
Cook the onion in olive oil until golden. Add the rice, half of the dill, the salt, and the sugar, and stir for 2 minutes.
Fill the Jerusalem artichokes two-thirds full with the mixture. Arrange them in the pressure cooker, add the lemon juice and a little water, then close the lid. After the cooker whistles, cook over low heat.
Once the pressure releases naturally, open the pressure cooker and sprinkle the remaining dill over the top. Serve warm.
When hollowing out the Jerusalem artichokes, avoid piercing the skin; otherwise, the filling may spill out during cooking. Allergen: no specific allergens are listed for this recipe.
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