Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Jerusalem artichokes 1 ts Ground coriander
3 ts Oil 6 c Chicken stock (or bouillon)
1 Celery root pn Cumin
1 Parsnip Salt and white pepper
1 Onion 2 ts Cilantro, chopped
1 c Brown lentils Lemon wedges, to garnish

Peel and thickly slice the jerusalem artichokes. Peel and cube the
celery root, parsnip and onion. Fry in oil 2 minutes. Add the
jerusalem artichokes, coriander, lentils and stock. Season with salt,
white pepper and cumin.

Cook covered, on low heat, for 1 1/2 hours.

Check seasonings, add chopped fresh cilantro, and cook another 10
minutes. Serve hot, with lemon wedges.

Source: Hanoch Bar-Shalom, Yediot Acharonot 23-Nov-94. Translated by
Gabi Shahar, December 1994.

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