Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Jerusalem artichokes |
3 teaspoons | Oil |
1 \N | Celery root |
1 \N | Parsnip |
1 \N | Onion |
1 cup | Brown lentils |
1 teaspoon | Ground coriander |
6 cups | Chicken stock (or bouillon) |
\N pinch | Cumin |
\N \N | Salt and white pepper |
2 teaspoons | Cilantro, chopped |
\N \N | Lemon wedges, to garnish |
Peel and thickly slice the jerusalem artichokes. Peel and cube the celery root, parsnip and onion. Fry in oil 2 minutes. Add the jerusalem artichokes, coriander, lentils and stock. Season with salt, white pepper and cumin.
Cook covered, on low heat, for 1½ hours.
Check seasonings, add chopped fresh cilantro, and cook another 10 minutes. Serve hot, with lemon wedges.
Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by Gabi Shahar, December 1994.