This Jerusalem Artichokes Braised in Olive Oil, Zeytinyagli Yer Elmasi as we say in Turkish, is a simple vegetarian side dish from Turkish cuisine. It is packed with the combination of citrus and olive oil flavors.
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.
So how does a "yer elması" taste? Think of a combination of slightly sweet but nutty flavors. It definitely doesn’t have an overpowering flavor and pairs beautifully with a ton of flavorings.
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.
How to Make This Recipe
Now, let's see how to braise yer elmasi in olive oil.
Prepare the sunchokes: Add water into a bowl with some lemon juice inside. Peel the sunchokes and chop them roughly. Place them in lemon water to prevent them from becoming brown or discolored in any way.
Cook the vegetables: In a large pan, heat the olive oil and sauté the onions and carrots. Add the sunchokes with their lemon water along with the orange juice and salt. Cook the mixture covered for about 20 minutes, or until the vegetables are tender and evenly cooked.
Garnish and serve: Once your vegetables have fully cooked, remove them from the heat, let it cook down a bit and add some freshly chopped dill or parsley. Transfer it to a serving bowl and serve according to your liking.
Remember to add extra olive oil and lemon juice before serving!
Serving Suggestions
Zeytinyağlı Yer Elması, a traditional Turkish dish with sunchokes (Jerusalem artichokes) cooked in olive oil, can be served in several ways:
- 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.
- With Oven Baked Fish: The subtle, nutty flavor of Zeytinyağlı Yer Elması complements oven baked whole fish beautifully.
- 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.
- 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.
- 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.
Frequently Asked Questions
No, it isn’t necessary. The main reason for peeling is to remove any dirt or sand left on the surface, but as we've also mentioned, those can be removed by simply scrubbing the skin with a vegetable brush or sponge and some clean water.
Sunchokes are generally available from early fall right through to spring, but the optimum time to harvest or consume them is in the winter months.
Yes, you can eat them raw! And truthfully, they’re actually quite delicious this way! They add a nutty flavor and crunchy texture to any salad or sandwich.
More Turkish Vegetarian Dishes
- Yaprak Sarma
- Imam Bayildi
- Bamya
- Karnabahar Yemegi (Turkish Cauliflower Recipe)
- Zeytinyagli Kereviz (Celeriac in Olive Oil)
- Taze Fasulye (Turkish Green Beans)
- Zeytinyagli Enginar (Turkish Style Stuffed Artichoke Bottoms)
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📖 Recipe
Zeytinyagli Yer Elmasi (Jerusalem Artichokes in Olive Oil)
This Yer Elmasi recipe is a light vegetarian dish from Turkish cuisine. It is packed with flavors and can be served as a side dish or a healthy meatless meal.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Cooking
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
- 4 cups sunchokes, (Jerusalem artichokes) chopped
- 2 cups water
- Half lemon
- 1 small onion, diced
- ½ cup carrots, chopped
- ½ tablespoon orange juice, optional
- ½ teaspoon salt
- 2 tablespoons olive oil
- Fresh dill, chopped
Instructions
- Put water in a large bowl. Squeeze lemon in it and put it aside.
- Peel the sunchokes and chop them roughly. Transfer them into the bowl with water. This is to prevent the chopped sunchokes from getting darker.
- Heat olive oil in a pan. Saute diced onion and carrots until translucent.
- Add in the chopped sunchokes with the water in the bowl.
- Pour orange juice over them. Add in salt. Cook covered until the carrots and sunchokes are tender, for about 20 minutes.
- Remove from heat, add in chopped fresh dill, give it a stir and transfer into a serving bowl. Bring it to room temperature.
- Optionally, you can drizzle extra olive oil and squeeze extra lemon on it right before serving.
Notes
- After peeled, sunchokes lose their bright color fast. To avoid this, put them in a cold lemon water.
- Don't overcook the sunchokes, they will get mushy otherwise.
- Serving suggestion: Let the dish cool completely, keep it in the refrigerator for 30 minutes and then serve.
Nutrition
- Serving Size:
- Calories: 198
- Sugar: 17.6 g
- Sodium: 314.3 mg
- Fat: 7.2 g
- Carbohydrates: 33.9 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Divina says
I haven't had this vegetable in a while. I can't remember what it tastes like. But I do love them.
rowena says
They're called topinambur in Italy too! (and yes I like that mysterious name better, even if I don't know anything about the origins). The most common way topinambur is used is in the dish bagna cauda - a strong-flavored sauce made with anchovies, garlic, milk and olive oil. It's a popular dish in the Piemonte region, and not only topinambur but other cooked and fresh vegetables are dipped into this sauce. It's always fun to get invited to a bagna cauda (BAH-n'yah COW-dah) party!
zurin says
that vegetable looks like galangal almost! the soup look so delicious..i learnt something new from u today ! TQ :))
Taymer says
Ppl have been asking me about this root as they think it is what we call eddoes. It looks like an eddoe but the skin is too purple.
I didnt know that u can use acid on the root veg to prevent it from blackening.
I am going to try that with white sweet potato as it always turns black when I am working with it. Thanks for another great recipe and useful tips.
tasteofbeirut says
Interesting! I would love to try them ! I wonder if they taste like "colcass'
Michael @ Herbivoracious.com says
I like them too, but beware, too many can give you some serious gas. They contain an indigestible fiber called inulin.
Sophie says
I so love topinamboures or jerusalem artichokes in English or sunchokes in American!! We, in Dutch call them aardperen!! They are so good for you too, with inulin in them instead of insuline!
This dish is very appealing to me !!! MMMMM,...A Happy Belated Blog anniversary to you!! Cheers!
Natasha - 5 Star Foodie says
I call them sunchokes (or Jerusalem artichokes) and they are one of my favorite veggies! I love this soup recipe, so delicious!
Faith says
This is one veggie I've never had -- the flavor sounds very unique (and delicious!) though. It sounds like cooking it similar to a potato worked perfectly!
Cajun Chef Ryan says
Always great to learn new ingredients!
Trissa says
I am a big fan of Jerusalem Artichokes - I particularly love them just roasted with olive oil - I would love to try it in a soup like that one day... and topinambur does sound better!
OysterCulture says
Zerrin, here in the states they go by Jerusalem Artichokes (maybe because they sound more exotic than their appearance implies) or sunchokes. They are delicious and I love the sound of this soup you made so hearty with all the bits of vegetables and refreshing (the orange juice sounds lovely) Thanks for sharing and educating all at the same time.
jenn (Bread + Butter) says
Whichever name you cal them by you can't deny that they do taste really good.
Stamatia says
Zerrin, here in Canada we call these "Jerusalem artichokes", I've never heard them called anything else - topinambur seems to be the German name for them. And although they are native to North America I've never eaten them - although I have seen them grown, they are fairly uncommon, and I have not seen them in supermarkets here. Sound like they might be worth trying, though!
penny aka jeroxie says
I love these babies. They are naturally sweet? But so delicate as well.