Zeytinyagli Yer Elmasi (Jerusalem Artichokes in Olive Oil)

This recipe is a perfect combination with the earthy and nutty flavor of sunchokes, also known as earth apples (yer elmasi in Turkish). It is healthy and extremely easy to make. It can be served hot or at room temperature. You can have it as a side or a vegetarian lunch on its own.   

Sunchokes or Jerusalem artichokes are a staple during fall and winter in our kitchen. We either eat them raw (yes, they can be eaten raw!) or make this easy Turkish recipe. It is one of our favorite vegetarian dishes.

What are Jerusalem Artichokes (Yer Elmasi)?

This unique vegetable goes by many other names including sunchoke, topinambur, Jerusalem artichoke and sunroot. In Turkey, it is known as "yerelması” which directly translates to “earth apple”, which is another name for it. So we will be using these names interchangeably in this post.

Despite the name Jerusalem artichoke, there is no connection between the city and the vegetable. They have no relation to artichokes, either!

So, what exactly is a Jerusalem artichoke vegetable then?!

It is a type of tuberous root vegetable that is native to the North American region despite being an extremely popular ingredient in many other cuisines and cultures around the world.

How to Prepare It

Sunchokes have to be scrubbed clean before being prepared. Because they grow underground, a ton of dirt and pebbles get stuck between the ridges of this root vegetable.

We peel sunchokes to be sure that we get rid of all that dirt, but it isn't necessary. The skin is safe to eat. Just remember to wash it very well otherwise you might have to chew on some sand!

The way you cut them will depend on what you’re making with them, but they are very versatile vegetables so can be cut in many different ways (thickness and shapes). You can just chop them roughly when braising them as we do in this recipe or when making pureed Jerusalem artichoke soup.

Today, we will share one of the easiest recipes made with sunchokes, carrots, citrus and herbs: Zeytinyagli Yer Elmasi.

About The Ingredients

Yer elması (Jerusalem artichokes / sunchokes): You can find them at big markets or at farmers markets. They could also be labeled as topinambur or earth apple. We peel them for this recipe but you can leave their skin. Just make sure you clean them well.

Carrots: We think the best vegetable to combine with sunchokes is carrots. They enrich the dish with their subtle sweetness and color.

Citrus flavors: We use a combination of orange and lemon. You can use one of them.

Herbs: Fresh dill is a great ingredient to combine with vegetable dishes like this. Additionally, we sometimes add parsley. 

Olive oil: Use a good quality of olive oil. You can even use extra virgin olive oil to drizzle over the dish after it is cooled. 

Serving Suggestions

Zeytinyağlı Yer Elması, a traditional Turkish dish with sunchokes (Jerusalem artichokes) cooked in olive oil, can be served in several ways:

1. As a Meze: Serve it chilled or at room temperature as part of a meze platter. Pair it with other Turkish appetizers like hummus, baba ganoush, haydari and fresh pide bread for a wonderful appetizer spread.
2. With Oven Baked Fish: The subtle, nutty flavor of Zeytinyağlı Yer Elması complements oven baked whole fish beautifully.
3. With Yogurt Sauce: Top the dish with a dollop of thick yogurt to add a creamy texture and a tangy flavor, enhancing the overall taste experience.
4. Alongside Pilaf: Serve it with a side of Turkish rice pilaf or bulgur pilaf. The grains will absorb the flavors of the olive oil and spices, making for a hearty meal.
5. As Part of a Grain Bowl: Include it in a grain bowl with bulgar wheat, wheat or buckwheat (for a gluten-free option), adding other vegetables and a dressing of your choice for a nutritious and filling meal.

Storing & Reheating

Storing:

• After cooking, let the Zeytinyağlı Yer Elması cool down to room temperature.
• Pop it in an airtight container. Glass containers work great, but any container with a tight lid will do the trick.
• Slide it into your fridge. It’ll stay good for up to 3-4 days.

Reheating:

• Microwave: For a quick fix, just put it in a microwave-safe dish. Cover it with a lid or some microwave-safe wrap (to keep the moisture in). Zap it for a couple of minutes, stirring halfway through. Be careful when you take it out – it'll be hot!
• Stove: Pour a tiny bit of water or olive oil into a pan and add your Zeytinyağlı Yer Elması. Warm it over medium heat, stirring now and then, until it’s heated through. 
• At room temperature: Remove it from the fridge and put it on the counter about 30 minutes before eating. Serve it when it reaches room temperature.

More Turkish Olive Oil Dishes

• Yaprak Sarma
• Imam Bayildi
• Bamya
• Zeytinyagli Kereviz (Celeriac in Olive Oil)
• Taze Fasulye (Turkish Green Beans)
• Zeytinyagli Enginar (Turkish Style Stuffed Artichoke Bottoms)

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