Batata Terfess wa Fliou, Sunchokes with Pennyroyal Mint

I come back today with a delicious Algerian dish called ‘batata terfess wa fliou.’ This dish is enjoyed during winter when the days shorten, and the weather is cold.”

Batata Terfess is called Sunchoke in English. It’s a mix of rutabaga and potato taste with an artichoke flavor, delicious mashed, in soup, or, as today, in a stew, (see picture below, it looks like ginger roots).

Fliou is called Pennyroyal mint in english a fragrant and extremly strong aromatic herb, used in cuisine and medicinal remedy.

Ingredients:

• 1 kg sunchoke
• Salt
• Pepper
• 6 cloves of minced garlic
• 1 tablespoon paprika
• 3 tablespoons olive oil
• A bunch of pennyroyal mint, roughly chopped
• Water to cover

Method:

1-Wash and peel the sunchokes, then rinse them.

2-In a large skillet add olive oil, garlic, salt, pepper and paprika.

3-Stir gently with a wooden spatula.

4-Add the sliced sunchokes to the pan.

5-Stir to coat the sunchokes with the mixture.

6-Add the roughly chopped pennyroyal mint and cover with water, just enough to cover the sunchokes.

7-Cook until the sunchokes are tender, and the sauce is reduced but not completely.

8-Served with a good home bread for a better taste.

Enjoy with a delicious refreshing glass of Buttermilk on the side.

Bonne degustation!