In olive oil, lightly sauté finely chopped onion and carrot.

Drain the Jerusalem artichokes that have been soaking in lemon water and add them, stirring for a few minutes. Note: Chop the Jerusalem artichokes coarsely — small pieces may fall apart while cooking.

Add water, lemon juice, sugar and salt, then cook over low heat until the Jerusalem artichokes are soft.

Serve once lukewarm or chilled.