What a great side dish this is with roast chicken or fish. My mother-in-law gave me this recipe, which I loved from first taste. The ingredients are absolutely perfect together. Mint and lemon are heavenly together. Add this to the slightly sweet butteriness of the Jerusalem artichoke, and it’s wonderful.
The trickiest part of making this simple side-dish is peeling the bumpy and uneven Jerusalem artichoke roots. It’s sometimes easier to cut the roots first before peeling. Prep-time takes about 15 minutes (on account of the peeling), and cooking time is about 35 minutes.
Here is what you’ll need:
- 2 pounds Jerusalem artichokes, peeled and chopped into large chunks
- 1/4 cup olive oil
- 1/2 medium yellow onion, diced
- 2 cups water
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 tbsp. rice
- 1 tbsp. lemon juice
- 1 tbsp. dried mint
Here is how you put it together:
Peel the Jerusalem artichokes and cut into large chunks. It may be easier to cut into pieces before peeling.
Add the olive oil to a skillet, and heat over medium-high heat. Add the onions and sauté for about 5 minutes.
Add the Jerusalem artichokes and sauté for about 5 more minutes. Add 2 cups of water, salt, and sugar, bring to a simmer, cover and turn down the heat to medium-low. Simmer for about 5 minutes.
Add the rice and lemon juice. Make sure all the rice grains are immersed in the liquid. Cover and cook for 20-25 more minutes. The Jerusalem Artichokes will be firm yet soft.
Turn the heat off, add the dried mint, mix, and serve.