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Citrus Flavored Sunchoke Recipe

Turkish style Jerusalem artichoke with carrots in a white rounc plate.

5 from 1 reviews

Topinambur also known as sunchokes or Jerusalem artichoke cooked with carrots. An amazing meatless dish that can also be served cold with additional olive oil and lemon juice.

Ingredients

Scale
  • 4 cups sunchokes, 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

  1. Put water in a large bowl. Squeeze lemon in it and put it aside.

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.

Keywords: sunchokes, sunchoke recipe, topinambur, jerusalem artichoke, jerusalem artichoke recipe