Fresh recipes - Main courses
Jerusalem artichokes with broccoli
Fillips japanese deja-vu- the song about jerusalem artichokes
Firstly I have washed and chopped the jerusalem artichoke
Boil the topinambury (they are kind of potatoes wth nuty sweet flavour, hugh amount of vitamins and old czech origin) for 20 minutes.
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
I have add 1/2 spoon of Himalayan saltnad boil it for 15 minutes.
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)
Then I heated the mixture on a pan
Finally I divided the broccoli, i chopped the tempeh into slices and along with the topinamburi add it in to the pan
I fried it for a moment to mix the falvours, then I added 500ml of water
Let it boil covered for 15 minutes
Then I uncovered the pan.
Bon apetit 🙂