Jerusalem artichoke with carrots and mushrooms, using EasyCook.
- 450g Jerusalem artichokes, peeled and evenly cut
- 1 Carrot, sliced
- 1 Onion, diced
- 3 Garlic cloves, minced
- Fresh mushrooms, sliced
- Spices: Salt, Pepper, Turmeric, Oil, Soup powder, Dry parsley, 1 tbsp Fried onion flakes
- Boiling water
- Fry the artichokes, carrots and onions on the FRY setting with 3 tbsp of oil and a tsp of turmeric for 7 min. Stir and add the garlic and mushrooms. Close the lid of the EasyCook and let it fry for an additional 3 min.
- Add boiling water and spices to cover the vegetables, and cook on 140*c until soft.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.