Jerusalem Artichoke (Sunchoke) Mash

I swear I filmed this recipe myself, and my daughter cooked it completely from scratch — yes, I mean entirely from scratch! You can see she has a real knack for it. It’s a delicious, simple dish. Whenever Jerusalem artichokes are available at the market, go buy some and try this recipe. By the way, it’s not actually Jerusalem artichoke at all — it’s called sunflower tubers, originating from North America. We’ve been lucky to enjoy it.

Happy holidays from me, Malka, and the entire Levy family!

Ingredients:

1 kg Jerusalem artichoke (sunchoke) / sweet potato mash

2 small onions, chopped

1 bunch cilantro, chopped

2 teaspoons coarse salt

1 teaspoon ground pepper

1 teaspoon turmeric

5 tablespoons olive oil

2 cups hot water

Juice of 1 lemon

Method:

Peel the Jerusalem artichokes (or sweet potatoes). Bring a pot of water to a boil, then add the peeled artichokes.

   This is for two reasons: to soften them and to release any gases they contain. Boil for about 10 minutes, then drain directly into a bowl, let cool, and cut in half.

Heat olive oil in a pan and sauté the chopped onions until golden.

Add the chopped cilantro and the Jerusalem artichokes, and sauté briefly.

Add the spices, a gentle drizzle of olive oil, lemon juice, and water. Cover the pot or pan and cook on low heat for about 30 minutes until tender.

Enjoy this hearty, flavorful dish!