Stuffed Celery with Jerusalem Artichoke & Olive Oil


  • 4 celery pieces
  • 150 g of Jerusalem Artichoke
  • 10 shallot onions
  • 2 cloves of garlic
  • 1 carrot
  • ½ cup peas
  • ½ cup of olive oil
  • 1 glass of orange juice
  • 2 tablespoons of lemon juice
  • 1 lemon zest
  • 1.5 cups of water
  • Salt


Peel the celery, cut it in half and remove the insides with a knife to obtain bowls. Put the celery bowls in water with lemon so that they do not turn black. Peel the yams and cut them into 2-3 parts. Chop the carrots into cubes. Peel the shallots and garlic; Cut the garlic into 2 halves. Put half of the olive oil in the pot. Add the onion and garlic and fry a little, then add the carrots. Make a sauce by mixing the remaining olive oil, lemon juice, orange juice and salt with 1.5 cups of water and add it to the pot. Drain the celery and add it to the pot with the Jerusalem artichokes and let them cook covered over medium heat. After cooking, add the peas into it and cook together for another 5 minutes and turn off the heat. Once cooled, fill the celery bowls with the toppings of Jerusalem artichokes, carrots, peas, shallots and garlic. Serve with a sprinkle of lemon zest on top.

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