Home roots sunchokes turkish olive oil dishes vegetarian Sunchokes with Orange Juice (Portakal Sulu Zeytinyağlı Yerelması)
Sabtu, 09 Juni 2007
Sunchokes with Orange Juice (Portakal Sulu Zeytinyağlı Yerelması)
This weird looking vegetable is north American; it's in the sunflower family. It was called "sun roots" by Native Americans, but for some unknown reason was named "Jerusalem artichoke" by a French man sometime around 1600s. It's nothing like an artichoke and it is not from or related to Jerusalem. In Turkish, we call it yerelması, which literally means "earth apple"; the same term that French use for potato, pomme de terre. In Italian, I learned, it is called girasole articiocco, sunflower artichoke, which through mispronunciation ended up as "sunchoke" in English.
As I said before, it tastes nothing like artichokes. I might say something between apples and potatoes with a slight touch of celery root; its taste is as complicated as its etymological history. Sunchoke cooked with olive oil and served cold is a specialty of the cuisine of the Turkish Aegean coast. I don't want to start listing all the health benefits of sunchoke; just know that it's really good for you in many ways.
Although this is a traditional Turkish recipe, I twisted it a little by adding orange juice. To make it "really Turkish" instead of "almost Turkish" just replace orange juice with water.
1 lb sunchokes, peeled and cut into strips
2 onions, chopped
2 cloves of garlic, sliced
2 medium potatoes, cut into strips
2 medium carrots, cut into jullien strips
2 tbsp rice
1/3 cup olive oil
3/4 cup juice of an orange
1 tsp sugar
1/4 bunch dill, chopped
-Fill a bowl with water and squeeze half of a lemon. Put sunchokes and potatoes in water after chopping. Lemon juice will prevent darkening.
-In a broad pot, heat the oil. Stir onion and garlic until cooked.
-Add in first carrots, then potatoes, and last sunchokes. Cook for a couple of minutes stirring gently.
-Pour in orange juice, sugar, and salt.
-When it starts boiling, add rice.
-Cover and cook on low-medium until rice and vegetables are cooked--approximately 30 minutes.
-Let it cool down with the lid on.
-Sprinkle dill on top before you serve. You can also sprinkle orange zest.
This is a Turkish olive oil recipe which means it should be served cold. Try and you'll see; it's tastier when it's cold.