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Jerusalem Artichokes in Olive oil

Sample Dishes from Turkish Cuisine

Jerusalem Artichokes in Olive Oil  (Zeytinyağlı Yer Elması)

Onion2 medium150 gr.
Carrots2 small125 gr
J.Artichokes --1 kg.
Rice¼ tea cup25 gr.
Salt½ desert spoon9 gr.
Sugar2 desert spoons8 gr.
Olive Oil6 table spoons60 gr.
Water (hot)¼ cup250gr.
Parsley3-4 stems10gr.
Lemon½ medium50gr.


Wash the vegetables. Peel and finely chop the onion. Scrap the carrots, cut in two, lengthwise. Diagonally slice into 1 cm wide pieces. Peel the Jerusalem artichokes. Cut into chunks of 2-3 cm. Wash and drain the rice. Place the vegetables in a saucepan. Sprinkle the salt, sugar and the rice over them and add water and olive oil. Close the lid, bring to boil and lower the heat. Cook for about 30 minutes until the vegetables are tender. Place on a serving dish, decorate with parsley leaves and serve with lemon segments.

Servings: 4

Nutritional Value
(in approximately one serving)

Energy309 cal.
Protein5.0 g.
Fat15.3 g.
Carbohydrate39.9 g.
Calcium46 mg.
Fe6.08 mg.
Phosphorus154 mg.
Zinc1 mg.
Sodium962 mg.
Vitamin A3335 i.u.
Thiamine0.32 mg.
Riboflavin0.11 mg.
Niacin2.46 mg.
Vitamine C8 mg.
Cholesterol0 mg.