Jerusalem artichokes with rice, parsley, and tarragon from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 136) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • maestra on March 11, 2021

    I made this for a sunchoke-themed dinner party, and it was delicious. The tarragon is excellent with sunchokes. I also fried sunchoke coins until crisp and showered them over the top of the rice for texture. Great, unique recipe. I love this book!

  • Rutabaga on December 05, 2016

    Even though I left out the herbs, this dish was quite tasty. The Jerusalem artichokes become buttery and silky soft - it turned out to be a great way to use old sunchokes that were past their prime.

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