Chop the onions thinly in half moon shape or you can prepare them in small cubes.
Chop the dill finely.
Peel the jerusalem artichoke and chop them into medium cubes or in any form you would like to eat.
Boil 2 glasses of water. Squeeze the orange juice into a cup or bowl.
Take the saucepan to the stove in the middle heat. Add 2 tbsp olive oil. When the oil warms up, start to sautée the onions by stirring too often. After 5 minutes, when the onions begin to soften and caramelize, add the jerusalem artichokes and continue to sautée. After 4-5 minutes, add 2 glasses of hot water and orange juice into the pot and stir. Make the salt-pepper adjustment.
Pour the garnish mix into a strainer and pass it through the cold water. Add the garnish to the pot and stir when the jerusalem artichokes begin to soften. On low heat, keep the lid closed until the they are cooked.
For noodles; boil 2 glasses of water. (400ml) Chop walnuts in random shapes.
Take a pot of stove and melt the butter. Add the noodles and fry for 2-3 minutes until the color changes.
Add walnuts to the pot and stir. Add hot water on it. Make the salt-pepper adjustment and cook over low heat until noodles absorb the water. (Lid of the pot is closed.)
After it’s done, rest the noodles for 5 minutes. You can decorate it with goat cheese and serve it next to Jerusalem Artichoke plates.