Ingredients:

1 litre water
2 kg Jerusalem artichokes*, chopped into chunks
1 kg potatoes, chopped into chunks
2 T cold pressed olive oil
½ to 1 t salt
6 large cloves garlic, minced
2 t tomato paste
¼ t turmeric
1 large onion, diced
2 t parsley, chopped

*  To prepare the artichokes, wash off the soil.
Clean the skin by scraping with a knife or a steel or copper scourer.  Rinse.

Method:

1. In a large cooking pot, put all the ingredients, except the parsley.

2. Bring to the boil.  Cook for 5 minutes, stirring occasionally.

3. Turn heat down to high simmer.  Simmer for 30 minutes or till vegetables are tender.

4. Add parsley 5 minutes before the dish is ready.