Olive Oil Jerusalem Artichoke (Zeytinyağlı Yer Elması)

In a pot, sauté 1 finely diced dry onion and 1 diagonally sliced carrot in vegetable oil. Peel 500 g (about 1 lb) of Jerusalem artichoke, cut into large chunks, and add to the pot. Add 1 tablespoon of cleaned and washed rice and squeeze in half a lemon. Add water until it reaches halfway up the Jerusalem artichokes. Once it comes to a boil, reduce the heat and cook through. Enjoy your meal...

About This Recipe

The Jerusalem artichoke, native to North America, resembles the potato both in shape and in the way it is grown. It is one of the important winter vegetables. 

It supports the regular functioning of the kidneys, gallbladder, and pancreas. It significantly reduces complaints caused by hemorrhoids. It protects eye health. It softens the chest and relieves dry coughs. It has blood sugar-regulating properties. Being rich in phosphorus, it provides significant benefits for bone health. It relieves rheumatic pain. It is good for stomach spasms. It helps with problems such as stress and fatigue. Washing your hair with its boiling water strengthens hair roots and adds shine. Being rich in iron, it is good for anemia. Its cell-repairing effect promotes rejuvenation. The "inulin" it contains provides protection especially against colon cancer. The high level of potassium in its composition helps protect against cardiovascular diseases. It is a natural diuretic. 
Thanks to vitamins B and C, it strengthens the immune system.

Today we have prepared our Olive Oil Jerusalem Artichoke recipe for you. For those who love warm dishes, we haven't forgotten you either — our Jerusalem Artichoke with Ground Meat recipe is just for you. Bon appétit in advance...