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Ayurvedic jerusalem artichokes with onion in coconut oil

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Photo : Jacky Boromeo  |  Chef :  |  © Noble House

Ingredients for Ayurvedic jerusalem artichokes with onion in coconut oil

(serves 4)


  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • Pepper and salt


Preparation time: / Cooking time: / Total cooking time:

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

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Gluten free
Raw food

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