Olive-Oil Jerusalem Artichokes with Orange (Zeytinyağlı Yer Elması)

Wash the Jerusalem artichokes thoroughly. Fill a large bowl with water and squeeze in the juice of half a lemon.

Peel the washed Jerusalem artichokes, cut them into rings or large cubes, and transfer them to the lemon water.

Peel the carrot and onion.

Cut the carrot into rings.

Cut the onion into thin half-moons.

Squeeze 1 small cup of orange juice.

Put the sliced onion and carrot into the pressure cooker.

Add the olive oil, place on the stove, and sauté while stirring for 2 minutes.

Then drain the Jerusalem artichokes from the lemon water and add them to the pressure cooker.

Add the salt, sugar, and orange juice in order, mix well, and close the lid of the pot.

Cook over medium-high heat until the steam indicator rises, then cook for 5 more minutes over low heat and remove from the heat.

Once the steam has released, open the lid and transfer to a serving plate.

Sprinkle finely chopped dill on top and serve.