Sunchokes with Orange Juice / Portakalli Yer Elmasi

SunchokeBefore getting married I was not aware of sunchokes – never had them as a kid. Luckily my husband knew them. When they are in the season – which is around January in Turkey I always buy them. As a family we like them as a fruit and eat them just like we would eat an apple – but ofcourse peeling them first. In Turkish the sunchokes are called ground apples, which makes it more natural that we eat them as a fruit.

I was surprised to learn how healthy the sunchokes are. They are good for many things from your tummy, to complexion, to immune system; but most of all for diabetes. So better the consume them when ever you have the opportunity.

Sunchoke Fruit

A good option might be this recipe, prepare a fresh, light olive oil dish and serve it as a side dish for your family. It is very easy, peeling might take some time, but that is all there is to it. Right after you peel the sunchokes trow them in a bowl of water with lemon juice in it so they don’t darken. You can add potatoes, carrots and even rice to this recipe. I chose to go only with sunchokes and carrots.  I used orange use to increase the flavor, some also use mandarin orange.

Garnish with chopped dill and slices of lemon. Serve as a side dish. Enjoy – Afiyet olsun.

Sunchoke with Orange / Portakallı Yer Elması
Print Recipe
Sunchoke, also called Helianthus tuberosus, Jerusalem artichoke, sunroot, earth apple or topinambour is a root vegetable. It is known to be good for diabetes as it has inulin in it.
Servings Prep Time
6 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
10 minutes
Sunchoke with Orange / Portakallı Yer Elması
Print Recipe
Sunchoke, also called Helianthus tuberosus, Jerusalem artichoke, sunroot, earth apple or topinambour is a root vegetable. It is known to be good for diabetes as it has inulin in it.
Servings Prep Time
6 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Peel the sunchokes. Put them immediately into a bowl of water with lemon juice in it so they don't get dark. If they are large cut them into half.
  2. If you are choose to add potatoes peel and cut to similar sizes.
  3. Peel and dice the carrots.
  4. Slightly heat the olive oil in a pressure cooker if you have one, if not in a pot. Add chopped onions and cook for 2-3 minutes. Then add chopped garlic cloves and stir for a minute.
  5. Rinse the sunchokes and potatoes (if using) and add to the onions. Also add the carrots, stir for a minute.
  6. Add the salt, sugar, half a lemon's juice and half an orange juice.
  7. Add enough warm water to cover the bottom of the pot.
  8. When the water boils add washed rice if you decide to use it.
  9. Cook with first high, and then low heat until the sunchokes are ready. Test with a fork. They cook pretty fast.
  10. Keep the lid covered while cooking. Also keep it covered until the pot cools down.
  11. Serve cold, garnish with chopped dill and lemon slices.
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Posted in Appetizers, Quick / Easy, Vegetarian Tagged with: , , , , , , , , , , , , , ,

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