Stuffed vegetables and leaf rolls
This lesser-known dolma is made by hollowing out Jerusalem artichokes and filling them with a mixture of ground meat, rice, and ginger, then cooking them in a pressure cooker. Ginger balances the vegetable’s mild sweetness in a dish suited to serving guests.
Peel and hollow out the Jerusalem artichokes with a small spoon. Hold them in water with lemon juice to keep them from browning.
Mix the ground meat, rice, onion, grated ginger, salt, and black pepper. Pack the filling into the hollowed Jerusalem artichokes.
Arrange the stuffed Jerusalem artichokes in the pressure cooker. Pour the beef broth and melted butter over them, close the lid, and, once it comes to a boil, cook over low heat for 25 minutes.
Remove the cooker from the heat and wait 10 minutes for the steam to release naturally. Open the lid, sprinkle with parsley, and serve.
After hollowing out the Jerusalem artichokes, place them in lemon water right away to keep them from browning. Allergen: contains dairy (butter).
Yer elmalarını oyarken çoğu kırıldı, elimde bu konuda pek tecrübe yok; bir sonraki seferde daha küçük bir kaşıkla mı denemeliyim yoksa önce haşlayıp yumuşattıktan sonra mı oymalıyım? Tarif lezzetliydi ama teknik kısmı benim için biraz zor oldu.
Yer elmasını dolma yapmak zahmetli görünse de düdüklü tencerede 25 dakikada yumuşacık oldu, misafirlerim çok beğendi.
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