Yams with Olive Oil

A very light, delicious and enjoyable dish is Jerusalem artichoke with olive oil. It is a very practical recipe, the only difficult thing is to sort out the Jerusalem artichokes…

Also, it is important not to darken the yams while cooking, so before sorting, I recommend you to squeeze half a lemon into a bowl and fill it with water. This way, the peeled apples don't crackle.

Love…

Ingredients:

• half a kilo of yams
• half a cup of rice
• 1 ready side dish (small)
• ½ teaspoon of olive oil
• 1 sugar cubes
• 1 tea spoon salt
• 1 onion
• 1,5 cup of hot water

How to Make Yams with Olive Oil Recipe?

1. Let's soak the yams in water for half an hour, wash and peel them. Take the peeled yams in a bowl filled with water (to prevent darkening).
2. If the yams are large, cut them into several pieces. Let's chop the onions for food, put our oil in the pot and fry the onions with sugar and salt until they turn pink.
3. When the onions turn pink, add the Jerusalem artichokes and fry for 2 more minutes.
4. Then add the garnish and water and cook for 15-20 minutes. (By the way, if you are going to add potatoes and carrots raw, not a side dish, it would be better to fry them before the yams, because the yams cook quickly, and the carrots disperse until they are cooked.)
5. Let's keep our cooked food with the lid closed, when it cools down, squeeze half a lemon on it and put it on the serving plate. Garnish with a mixture of fresh parsley and dill and serve.