Topinambur also known as Jerusalem artichoke cooked with carrots and celery. Be generous about olive oil when making this recipe. Perfect vegetarian dish that can be served cold.
When I searched for its English translation, I found several names for this strange vegetable. Some of them are jerusalem artichoke(does it have a relation with Jerusalem?), sunchoke, sunroot and earth apple, but I loved topinambur the most among these. I don’t know where this word is coming from, but I love the sound in it. When I first read it aloud, I thought it sounded like the meaningless words used by illusionists. We call it ‘yer elması’ in Turkish, meaning earth apple.
Although they have a very ugly texture, I find topinamburs so cute with their craggy structure and different color. Despite its unusual look, it is a great source of glucose and minerals. And it is generally advised to people who can’t gain weight as it has a fattening effect. I wasn’t aware of this until my hubby bought some a few years ago. Yes, I had heard its name several times before, but hadn’t tasted until then. I didn’t have any idea about how to eat it. I didn’t even know if it is in the category of vegetable or fruit. He grabbed a knife and cut one of the topinamburs, peeled it and ate it cutting into slices. He was eating it just like an apple. When I got a bite of it, I felt itwas so much like raw potato. Then I decided to try cooking it in the same way with celery root.
I must also say that it is not so easy to chop topinamburs. It may sound nonsense, but I definitely feel that I’m chopping a living thing when I see some pinkish lines inside it which look like blood vessels. That’s why it is hard to chop them.Print
Topinambur With Olive Oil
Topinambur also known as Jerusalem artichoke cooked with carrots. An amazing meatless dish that can also be served cold.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Turkish
- 4 cups topinambur,chopped
- 2 carrots, chopped
- 1 onion, chopped
- Half lemon
- Half orange
- 1 sugar cube
- Salt to taste
- 3 tbsp extra virgin olive oil
- Celery leaves
- 1/2 cup water
- Put the chopped topinamburs in a bowl and squeeze half lemon on it. This will prevent the topinamburs from blackening.
- Saute the onions and carrots with olive oil in a pot. Then put the chopped topinamburs with the lemon juice, squeeze half orange.
- Add a sugar cube and salt and stir.
- Pour water after 5 minutes. Then cover the pot and lower the heat. Cook it until carrots and topinamburs get tender.
- Serve it with some celery leaves, either warm or cold.
Keywords: topinambur, jerusalem artichoke, vegetarian, jerusalem artichoke recipe