ingredients

1 kg yams

4 potatoes

2 large onions or 4 small onions

4 carrots

1 orange

1 pomegranate

1 lemon

thyme

mint

3 teaspoons of salt

4 tablespoons of olive oil

How to make

Wash the Jerusalem artichoke well with a brush, leave it in vinegar water after the first wash, then wash it again with a brush and chop it into small pieces. Put the chopped food into the vinegar water you prepared beforehand.

Chop the onions, cut plenty of onions, eat onions because they are healthy.

Put 4 tablespoons of olive oil into the casserole. Then add the onions and chop the carrots into small pieces while the onions are sauteed.

Chop the onions thoroughly, then add the carrots and yams and continue roasting.

While the yams are roasting, add the potatoes.

Add some juice from the yams and when there is no room, add the potatoes. Roast it with the potatoes for a while. While the roasting process continues, peel the pomegranates.

Add hot water, squeeze the orange into the casserole, add spices and salt. Add water close to the top, without reaching the top.

Put it in the oven at 200-210 degrees for 1.5 hours.

Enjoy your meal.