Tartoufa bel Banadoura Recipe

Name: Tartoufa bel Banadoura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Jerusalem artichokes; 1 onion, finely chopped; 2 cloves garlic, halved; 3 tablespoons olive oil; 3 tomatoes, peeled and chopped; 2 tablespoons tomato paste; 1 teaspoon sugar, or to taste; 3 tablespoons finely chopped flat-leaf parsley; Salt and pepper; Juice of 1/2 lemon (optional)

Servings: persons

2 pounds Jerusalem artichokes
1 onion, finely chopped
2 cloves garlic, halved
3 tablespoons olive oil
3 tomatoes, peeled and chopped
2 tablespoons tomato paste
1 teaspoon sugar, or to taste
3 tablespoons finely chopped flat-leaf parsley
Salt and pepper
Juice of 1/2 lemon (optional)

1
Peel the Jerusalem artichokes.
2
Fry the onion and garlic in olive oil until soft and golden.
3
Add the Jerusalem artichokes and roll them in the oil by shaking the pan.
4
Add the tomatoes, the tomato paste, a little sugar, parsley, salt and pepper, and the lemon juice if using.
5
Stir well, and add just enough water to cover.
6
Simmer gently for 1/2 hour, or until the Jerusalem artichokes are tender and the sauce is reduced.
7
Add more water during cooking if necessary, and reduce it at the end.

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds Jerusalem artichokes, 1 onion, finely chopped, 2 cloves garlic, halved, 3 tablespoons olive oil, and more.

Yes, Tartoufa bel Banadoura falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tartoufa bel Banadoura

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