Sunchokes with Orange Juice (Portakal Sulu Zeytinyağlı Yerelması)

Sunchokes with Orange Juice (Portakal Sulu Zeytinyağlı Yerelması) 

This irregular looking vegetable is north American; it's in the sunflower family. It was called "sun roots" by Native Americans, yet for some obscure reason was named "Jerusalem artichoke" by a French man at some point around 1600s. It's in no way like an artichoke and it isn't from or identified with Jerusalem. In Turkish, we call it yerelması, which truly signifies "earth apple"; a similar term that French use for potato, pomme de terre. In Italian, I learned, it is called girasole articiocco, sunflower artichoke, which through error wound up as "sunchoke" in English.

As I said previously, it tastes in no way like artichokes. I may state something amongst apples and potatoes with a slight touch of celery root; its taste is as convoluted as its etymological history. Sunchoke cooked with olive oil and served frosty is a claim to fame of the food of the Turkish Aegean drift. I would prefer not to begin posting all the medical advantages of sunchoke; simply realize that it's better than average for you from multiple points of view.

Despite the fact that this is a customary Turkish formula, I contorted it a little by including squeezed orange. To make it "extremely Turkish" rather than "relatively Turkish" simply supplant squeezed orange with water.

  • 1 lb sunchokes, peeled and cut into strips
  • 2 onions, hacked
  • 2 cloves of garlic, cut
  • 2 medium potatoes, cut into strips
  • 2 medium carrots, cut into jullien strips
  • 2 tbsp rice
  • 1/3 glass olive oil
  • 3/4 glass juice of an orange
  • 1 tsp sugar
  • 1/4 pack dill, slashed
  • salt
- Fill a bowl with water and press half of a lemon. Put sunchokes and potatoes in water subsequent to hacking. Lemon juice will anticipate obscuring.

- In an expansive pot, warm the oil. Blend onion and garlic until cooked.

- Add in first carrots, at that point potatoes, and last sunchokes. Cook for two or three minutes blending delicately.

- Pour in squeezed orange, sugar, and salt.

- When it begins bubbling, include rice.

- Cover and cook on low-medium until the point when rice and vegetables are cooked- - roughly 30 minutes.

- Let it chill off with the top on.

- Sprinkle dill on top before you serve. You can likewise sprinkle orange get-up-and-go.

This is a Turkish olive oil formula which implies it ought to be served frosty. Attempt and you'll see; it's more delectable when it's frosty.

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