Yield: 4 servings
|2 pounds||Jerusalem artichokes|
|1 cup||Brown lentils|
|1 teaspoon||Ground coriander|
|6 cups||Chicken stock (or bouillon)|
|Salt and white pepper|
|2 teaspoons||Cilantro, chopped|
|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.