Smells of spring: meatballs and Jerusalem artichoke stew (sweet potato xaviya) - voila! Food

Beef patty stew with Jerusalem artichoke (photo: Walla! System, Einav Hakon)

Passover is fast approaching and one of my favorite vegetables at this time of the year, which is actually a root, is the Jerusalem artichoke.

Or as they call it in homes of Moroccan origin (and similar to the home where I grew up) - sweet potato Xavier.

I remember well from my childhood the smells of the dishes and its amazing taste, so even today it is a staple in my kitchen, especially at the height of its season.

It goes great in dishes with chicken or meat.

This time I chose to combine the cassava sweet potato in a stew with beef meatballs and root vegetables.

Recipe to cut and save.

Jerusalem artichoke and meatball stew (Photo: Einav Hakon)

Ingredients

• For meatballs:

  • 500 grams of ground beef (recommended #2 - ribs)

  • 1 onion

  • 1 handful of parsley leaves

  • 1 handful of coriander leaves

  • 1 potato or sweet potato, finely grated

  • 2 tablespoons of breadcrumbs

  • 1 tablespoon of salt

  • 1 teaspoon ground black pepper

  • 1 tablespoon paprika

  • 1 teaspoon turmeric

  • ½ teaspoon nutmeg

  • 1 tablespoon crystalline garlic

  • 2 tablespoons of oil

  • 2 patties

• For the Jerusalem artichoke stew:

  • 10 Jerusalem artichokes - washed well, peeled and roughly chopped

  • 2 carrots - peeled and roughly chopped

  • 2 onions cut into strips

  • 4 tablespoons of oil

  • 8-10 peeled garlic cloves

  • 5-6 stalks of celery roughly chopped with the leaves

  • 1 teaspoon of salt

  • 1 teaspoon black pepper

  • 1 tablespoon paprika

  • 1 teaspoon turmeric

  • 1 as a crystalline application

  • 2 tablespoons Futsilan

  • water

• For the conversion table click here >

Preparation

How do you make meatballs and Jerusalem artichoke stew?

• 1

  Preparation of the meatballs:

  finely chop the onion and the vegetable in a food processor.

  Place in a bowl together with the meat and other meatball ingredients and mix well.

  It is recommended to knead with your hands.

  Place in the refrigerator for an hour and even overnight if possible.

  Form the meat into balls and place on a tray.

• 2

  Preparing the stew in a pot:

  In a wide, deep pot, heat 4 tablespoons of oil and fry the onions until lightly browned.

  Add the spices and vegetables and fry while stirring to open the flavors.

• 3 Pour water to cover, add silane and bring to a boil.

  Transfer to medium-low heat, add the meatballs and carefully shake the pot a little from side to side.

  Cook partially covered (leaving a small opening) for about an hour and a quarter.

• 4 To finish, transfer the pot without a cover to an oven preheated to 180 degrees Turbo for 15 minutes. Before serving, sprinkle chopped celery or coriander leaves.

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Tags

• recipe

• meatballs

• artichoke

• stew