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Jerusalem artichokes cooked in the Eastern way

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

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

Instructions

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.
Salted.
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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Notes

Ricetta tratta da AAM TerraNuova di Maggio 2001

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