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Peel the Jerusalem artichokes and cut into thin slices. Steam them until cooked in a steamer. Peel the onions and chop finely.
Heat the coconut oil in a pan and fry the onion and cumin seeds. Add the Jerusalem artichokes and a little water. Cook gently with the fennel seeds, turmeric and a little salt and pepper.
Recipe from the Ayurveda cookbook by Lies Ameeuw