Jerusalem artichokes are hollowed out and filled with a minced meat, rice and ginger mixture in this less common stuffed dish that cooks quickly under pressure. The vegetable's mild sweetness is balanced by ginger for a dish fit for guests.
Peel the Jerusalem artichokes and hollow out the centres with a small spoon, keeping them in lemon water so they do not discolour.
Knead together the minced meat, rice, onion, grated ginger, salt and pepper, and pack the mixture tightly into the hollowed artichokes.
Arrange the stuffed artichokes in the pressure cooker, pour over the meat stock and melted butter, seal the lid and cook over low heat for 25 minutes once it starts hissing.
Remove from the heat and let the pressure release on its own for 10 minutes, then open the lid, sprinkle with parsley and serve.
Drop the hollowed artichokes into lemon water right away or they will discolour before you get to stuff them. Allergens: contains dairy (butter).
Blanching the Jerusalem artichokes in boiling water for a few minutes before hollowing softens the flesh and makes scooping them out far less likely to crack the vegetable.
Admin DadaGastro · verified in test kitchenYer elmalarını oyarken çoğu kırıldı, elimde bu konuda pek tecrübe yok; bir sonraki seferde daha küçük bir kaşıkla mı denemeliyim yoksa önce haşlayıp yumuşattıktan sonra mı oymalıyım? Tarif lezzetliydi ama teknik kısmı benim için biraz zor oldu.
Yer elmasını dolma yapmak zahmetli görünse de düdüklü tencerede 25 dakikada yumuşacık oldu, misafirlerim çok beğendi.
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