Jerusalem artichokes with broccoli

Fillips japanese deja-vu- the song about jerusalem artichokes

categories: Main courses
portions: 4
time: 60 minutes

Steps

1

Firstly I have washed and chopped the jerusalem artichoke

2

Boil the topinambury (they are kind of potatoes wth nuty sweet flavour, hugh amount of vitamins and old czech origin) for 20 minutes.

3

I watered the mallets with hot water 3 times and once with cold water ( this changes the flavour and the wash them selves) and at the end i poured 500ml of water over them

4

I have add 1/2 spoon of Himalayan saltnad boil it for 15 minutes.

5

I pureed the soy sauce, sunflower oil, ginger, garlic, and 100ml of water in a blender (if you don´t have a blender cut everything in small pieces)

6

Then I heated the mixture on a pan

7

Finally I divided the broccoli, i chopped the tempeh into slices and along with the topinamburi add it in to the pan

8

I fried it for a moment to mix the falvours, then I added 500ml of water

9

Let it boil covered for 15 minutes

10

Then I uncovered the pan.

11

Bon apetit 🙂