Jerusalem Artichokes with Olive Oil

Ingredients
1 lb Jerusalem Artichokes, peeled, washed and cut in big chunks
1 onion, chopped
2 fl oz extra virgin olive oil (half for cooking, rest for after cooking)
1 small carrot, peeled, cut in bite sizes
2 tbsp rice, washed
1/4 cup dill, chopped (half for cooking, rest for garnish)
1/2 lemon juice
Juice of 1/2 an orange
1 1/2 cup hot water
1 tsp sugar
Salt

Method
Saute the onion with olive oil in a medium sized pot for a few minutes. Add the rest of the ingredients with 1 1/2 cup of hot water. Cook for about 20 minutes over medium heat with the lid covered. After about 15 minutes check the vegetables and water. If necessary, add a little bit more hot water.

Place on a service plate. Sprinkle the remaining half of the dill and pour the rest of the olive oil all over the dish. Let it cool first, then place in the fridge. Serve cold.