Sunchokes With Orange Juice

Posted on

 This weird looking vegetable is north American Sunchokes with Orange Juice (Portakal Sulu Zeytinyağlı Yerelması)


This weird looking vegetable is north American; it’s in the sunflower family. It was called “sun roots” by Native Americans, but for some unknown reason was named “Jerusalem artichoke” by a French man sometime around 1600s. It’s nothing like an artichoke and it is not from or related to Jerusalem. In Turkish, we call it yerelması, which literally means “earth apple”; the same term that French use for potato, pomme de terre. In Italian, I learned, it is called girasole articiocco, sunflower artichoke, which through mispronunciation ended up as “sunchoke” in English.

As I said before, it tastes nothing like artichokes. I might say something between apples and potatoes with a slight touch of celery root; its taste is as complicated as its etymological history. Sunchoke cooked with olive oil and served cold is a specialty of the cuisine of the Turkish Aegean coast. I don’t want to start listing all the health benefits of sunchoke; just know that it’s really good for you in many ways.

 This weird looking vegetable is north American Sunchokes with Orange Juice (Portakal Sulu Zeytinyağlı Yerelması)

Although this is a traditional Turkish recipe, I twisted it a little by adding orange juice. To make it “really Turkish” instead of “almost Turkish” just replace orange juice with water.

1 lb sunchokes, peeled and cut into strips
2 onions, chopped
2 cloves of garlic, sliced
2 medium potatoes, cut into strips
2 medium carrots, cut into jullien strips
2 tbsp rice
1/3 cup olive oil
3/4 cup juice of an orange
1 tsp sugar
1/4 bunch dill, chopped

-Fill a bowl with water and squeeze half of a lemon. Put sunchokes and potatoes in water after chopping. Lemon juice will prevent darkening.
-In a broad pot, heat the oil. Stir onion and garlic until cooked.
-Add in first carrots, then potatoes, and last sunchokes. Cook for a couple of minutes stirring gently.
-Pour in orange juice, sugar, and salt.
-When it starts boiling, add rice.
-Cover and cook on low-medium until rice and vegetables are cooked–approximately 30 minutes.
-Let it cool down with the lid on.
-Sprinkle dill on top before you serve. You can also sprinkle orange zest.

This is a Turkish olive oil recipe which means it should be served cold. Try and you’ll see; it’s tastier when it’s cold.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *