2 lb jerusalem artichokes
1 Tbl oil
1 celery root
1 c brown lentils
1 tsp ground coriander
6 c chicken stock (or bouillon)
pinch of cumin
salt and white pepper
2 tsp cilantro, chopped
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 1½ hours.
Check seasonings, add chopped fresh cilantro, and cook another 10 minutes. Serve hot, with lemon wedges.
DATE: April 2001
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