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Jerusalem artichokes cooked in the Eastern way


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1 kg Jerusalem artichokes - 3 medium size onions - 500 g of peeled tomatoes - the tip of a teaspoon of chili - 2 tsp turmeric - extra virgin olive oil - salt


Boil the Jerusalem artichokes.
Aside from peel and chopped finely onion.
In a saucepan, sauté in covered pot, in a dressing made of olive oil, turmeric, chili and onions with a pinch of salt.
When the sauce starts to brown, add the tomatoes spezzetati with a fork.
Finish cooking, drain and cut into slices the topinanmbur.
Add Jerusalem artichoke roots and continue to cook over low heat for another 8-10 minutes.
Adjust the salt if needed and serve at the table.

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