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Jerusalem artichoke stew with leek and ginger

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4-6 people

500 g Jerusalem artichokes

1 large leek

1 piece of fresh ginger

extra virgin olive oil

salt

Instructions

A simple recipe and quick to prepare dish with which we tasted delicious organic Jerusalem artichokes of local production.

 

Peel the Jerusalem artichokes and cut them into small pieces to form a stew.

Wash the leek and cut it into slices.

Clean a piece of ginger (roughly the size of a walnut) and chop finely.

Put a little oil in a large skillet, heat the chopped ginger, add the leek cut into slices and the Jerusalem artichokes reduced to stew.

Add salt and about half a cup of water and mix carefully.

Cover and let cook on low heat for approximately 20-25 minutes, stirring from time to time by checking the cooking; if necessary add one or more tablespoons of water.
 


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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