A meze made by slow-cooking the winter root vegetable Jerusalem artichoke together with carrots in olive oil, notable for its slightly sweet, starchy texture. This dish thickens as it cools, and is a lesser-known but beloved member of olive-oil dishes.
Peel the Jerusalem artichokes and, as soon as they are cut, place them in water with lemon juice added to prevent browning.
Sauté the onion in olive oil until lightly pink.
Add the Jerusalem artichokes and carrots, then add enough water to cover along with sugar and salt; cook over low heat until the vegetables are tender.
Remove from heat and let cool to room temperature, then drizzle with the remaining lemon juice and serve cold.
Important: Soak the Jerusalem artichoke in lemon water as soon as you peel it, otherwise it will darken quickly. This meze doesn't contain any specific allergen. Note: Jerusalem artichoke can fall apart easily while cooking — stir gently with the spoon.
If you cut the Jerusalem artichoke into medium rather than large pieces, both the cooking time is shorter and the risk of it falling apart is reduced.
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