Sunchoke is one of the favorite vegetables in Turkish cuisine. Sunchokes with olive oil dish is a great choice for those looking for a healthy and delicious vegetable dish recipe.
This sunchokes recipe also stands out as a practical and nutritious diet recipe prepared with vegetables. The satisfying texture and unique taste of Sunchoke leave a pleasant impression on the palates of those seeking Turkish vegetable dishes.
What sets this dish apart is its inherent lightness, making it a perfect addition to any table, whether as a refreshing appetizer or a side dish to complement heartier fare.
The combination of tender sunchokes gently sautéed in fragrant olive oil creates a symphony of textures and flavors that are both comforting and invigorating. Moreover, the simplicity of this Sunchokes with olive oil dish’s preparation underscores the commitment to wholesome eating, ensuring that every bite is not only delicious but also contributes to a well-rounded, health-conscious lifestyle.
Whether enjoyed as a side dish or a light main course, this Sunchokes with olive oil recipe invites you to indulge in the wholesome goodness of Turkish cuisine while savoring the simplicity of fresh, quality ingredients. No matter the occasion, whether it’s a bustling family dinner or an intimate gathering with friends, incorporating this dish into your menu promises a culinary experience that celebrates the essence of Turkish cuisine.
Sunchokes with Olive Oil
Ingredients
- 500 gram Sunchokes peel and cut into large chunks
- 3 carrots sliced
- 1/3 bunch of fresh dill finely chopped
- 12 shallots peeled
- 2 clove of garlic
- 500 ml water
- 1/2 juice of fresh lemon
- 1 juice of fresh orange
- 1/3 cup olive oil
- 2 teaspoon granulated sugar
- 2 teaspoon flour
- 1/2 teaspoon salt
Instructions
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First, wash the Sunchokes, peel them and cut them into large chunks. Then, place water and lemon juice in a bowl and soak the sunchokes chunks to the water and lemon juice mix for 5 minutes to prevent them getting darker and set a side.
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Bring the heat to medium level. Place the olive oil to the skillet and add carrot slices, garlic and shallots and then saute for 3 minutes.
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Remove the Sunchokes chunks from water and lemon juice mix and place them on a paper towel to remove access water and then add the sunchokes to the carrot, garlic, and shallots mix and saute for 2 minutes.
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Add the 500ml water, 1 fresh orange juice, 1/2 lemon juice, salt, sugar and flour to the skillet and close the skillet lid. Then let them all cook for about 20 minutes at low heat.
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Remove the dish from heat and place it to a serving plate and add finely chopped dill on top of it.
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Serve cold.
Recipe Notes
Tip: If you let olive oil dishes rest in the refrigerator for 1 day, they will be much more tasteful.
