Jerusalem Artichokes in Olive Oil

(Zeytinyagli Yer Elmasi)

500 gr Jerusalem Artichokes, peeled, washed and cut in big chunks
1 onion, chopped
65 ml extra virgin olive oil (half for cooking, rest for after cooking)
1 small carrot, peeled, cut in bite sizes
2 tbsp rice, washed
1/4 cup dill, chopped (half for cooking, rest for garnish)
1/2 lemon juice
Juice of 1/2 an orange
1 1/2 cup hot water
1 tsp sugar
Salt

Saute the onion with olive oil in a medium sized pot for a few minutes. Add the rest of the ingredients with 1 1/2 cup of hot water. Cook for about 20 minutes over medium heat with the lid covered. After about 15 minutes check the vegetables and water. If necessary, add a little bit more hot water.

Let it cool down first in the pot. Then, place it on a serving dish. Sprinkle the remaining half of the dill and pour the rest of the olive oil all over and serve the Jerusalem Artichokes in Olive Oil at room temperature or chilled.

Meal Ideas:
- Lady's Thighs Kofte, Couscous and Tahini & Grape Molasses.