Jerusalem artichoke stew with leek and ginger

For 4-6 people

500 g Jerusalem artichokes

1 large leek

1 piece of fresh ginger

extra virgin olive oil

salt

A simple recipe and quick to prepare dish with which we tasted delicious organic Jerusalem artichokes of local production.

Peel the Jerusalem artichokes and cut them into small pieces to form a stew.

Wash the leek and cut it into slices.

Clean a piece of ginger (roughly the size of a walnut) and chop finely.

Put a little oil in a large skillet, heat the chopped ginger, add the leek cut into slices and the Jerusalem artichokes reduced to stew.

Add salt and about half a cup of water and mix carefully.

Cover and let cook on low heat for approximately 20-25 minutes, stirring from time to time by checking the cooking; if necessary add one or more tablespoons of water.