Jerusalem Artichokes in Olive Oil and Lemon Sauce

👨‍🍳 Method

1. 1
   Peel the Jerusalem artichokes and put in water with some of the lemon juice so it doesn't darken. Remove and cut into ½ cm thick slices.

   PeelerKnifeCutting board
2. 2
   Heat the olive oil in a large pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
3. 3
   Add the garlic and fry about 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the cumin and stir.
5. 5
   Add the Jerusalem artichokes and cook 10 minutes, stirring, until it browns.

   Stove
6. 6
   Add the rest of the lemon juice and the water, cover and cook 15 minutes, stirring now and then, until it is tender.

   StoveLid

   💡A tight lid and low heat: the vegetable cooks in the steam of the little liquid and softens evenly, without burning or falling apart.
7. 7
   Season the Jerusalem artichokes with salt and black pepper.
8. 8
   Sprinkle the parsley on top and serve hot.