Dishes from Jerusalem artichoke recipes quickly. How to cook Jerusalem artichoke, its useful and medicinal properties. Products for the dish

Jerusalem artichoke or "earth pear" appears on sale in late autumn. Outwardly, it is very similar to ginger, but in its taste it differs in many ways.

Jerusalem artichoke is very popular in many countries of the world and is used to prepare a wide variety of dishes.

In its raw form, it is like white cabbage, and in boiled - new potatoes. Due to this, this product is often included in salads, first courses and served as a side dish. Today we bring to your attention best recipes with Jerusalem artichoke, some of them are quite simple, others are very unexpected.

Jerusalem artichoke in cooking

What can be prepared from Jerusalem artichoke? The answer will be unequivocal - anything. Residents of America prefer to replace their usual potatoes and serve with fried sausages, bacon and fresh vegetables. In European countries, this product is often combined with various types of cheese, olives, anchovies, and is also used in poultry dishes in combination with cream.

Jerusalem artichoke will be an ideal companion for forest mushrooms and game. In this case, it balances their intense taste and makes the dish softer and more refined. It can be served as a separate ingredient and mixed with other products in salads and appetizers, entrees and main courses, made into desserts and even coffee.

With a fairly high palatability, this product is in danger of becoming your favorite ingredient. You can include it in your daily diet and not worry about the state of your figure, since the calorie content of Jerusalem artichoke is insignificant - only 61 kcal per 100 g of product.

Cooking recipes

Now we can move on to considering recipes for cooking dishes from Jerusalem artichoke. Each of them is easy to prepare and unique in its own way.

Jerusalem artichoke in mustard sauce

1. Peel 500 g of Jerusalem artichoke and cut into thin strips.
2. In a container, combine a tablespoon of Dijon mustard, 100 ml of cream, a pinch of salt, add ground pepper to taste, beat with a mixer or whisk.
3. Pour the sauce over the shavings of Jerusalem artichoke.
4. Put 150 g of a mixture of lettuce leaves in a deep bowl, pour in the juice of a lemon rug.
5. Put Jerusalem artichoke on a dish, place leaves soaked in lemon juice on top.

Jerusalem artichoke gratin

This Jerusalem artichoke dish will replace the usual potato gratin.

1. Peel 1.8 kg of Jerusalem artichoke, cut into medium cubes, put in a saucepan, pour in 520 ml of milk, add water so that the liquid covers the vegetable by two fingers, and boil it until tender.
2. Put the pan on the fire, melt 50 g of butter.
3. Finely chop the head of onion, 2 cloves of garlic and 25 g of sage leaves with a knife and fry in butter.
4. Transfer the finished Jerusalem artichoke to a blender bowl, add 120 g of parmesan, onion mixture and smash to a puree state.
5. Put the mass into a liter baking dish.
6. Melt 20 g of butter in a frying pan, put 200 g of bread crumbs and a few chopped sage leaves, fry until golden brown, bring to taste with salt and pepper, put on a gratin.
7. Send the mold with the mass to the oven for 20 minutes.
8. Bake at 220°.
9. Fry 12 sage leaves in hot olive oil until crispy and place on top of the gratin.

Advice! If you can't find Parmesan, you can use any salty hard cheese.

Jerusalem artichoke salad

This Jerusalem artichoke salad is prepared in minutes and has an incredible flavor.

1. In a container, combine a tablespoon of orange juice, 20 ml of wine vinegar, 50 ml of olive oil and a teaspoon of Dijon mustard, salt, pepper, mix.

   Advice! This sauce can be made ahead of time and stored in the refrigerator overnight.

2. 450 g of Jerusalem artichoke, peeled, cut into thin slices.

   Advice! In this case, it is best to use a mandolin.

3. 60 g parmesan grate on a coarse grater.
4. Put the prepared ingredients in a dish, add 150 g of arugula, 50 g of sun-dried tomatoes and season with sauce.

Jerusalem artichoke soup

1. Piece rye bread cut into cubes with a side of 1 cm, put on a baking sheet and send to an oven preheated to 190 ° for 7 minutes.

   Advice! In order for the croutons to fry evenly, they should be turned over a couple of times during the cooking process.

2. 700 g of Jerusalem artichoke, peeled and cut into small strips.
3. Pour 350 ml of milk and 250 ml of water into a saucepan, put chopped Jerusalem artichoke and boil it until soft - for 15 minutes.
4. Pour the contents of the saucepan into a blender bowl, salt, pepper and grind until smooth.

   Advice! If the mass is too thick, it can be diluted with water.

5. Pour the soup back into the saucepan, reheat and pour into serving bowls.
6. Put the croutons in the middle of each dish and sprinkle with finely chopped herbs.

Jerusalem artichoke bread

coffee drink

Jerusalem artichoke coffee can be prepared in two ways. Let's look at each of them in detail.

Recipe #1

1. Wash Jerusalem artichoke well, dry, peel and cut into small cubes.
2. Put the pieces on a dish, leave it in the fresh air for 4 days.
3. After the specified time, place the Jerusalem artichoke cubes on a baking sheet and place in the oven, heated to 150 °.
4. Dry until brown.
5. Put the cubes in paper bags and store in a dry place.
6. To brew coffee drink, dried vegetables must be fried in a dry frying pan, then grind in a coffee grinder.

Recipe number 2

1. Chop Jerusalem artichoke tubers into thin strips.
2. Pour boiling water over.
3. After 2-3 minutes, drain the water, dry the vegetable with a paper towel.
4. Fry in a dry frying pan until browned.
5. Transfer the Jerusalem artichoke to a blender bowl and chop.
6. Brew like regular coffee.

puffs

1. 500 g puff yeast-free dough unfreeze.
2. Grate a kilogram of apples and 2 Jerusalem artichokes on a fine grater, put in a pan, add a teaspoon orange peel, half a glass of sugar and simmer for 5 minutes.
3. Cut the dough into rectangles.
4. Put the filling on one side of each rectangle and cover with the second side, pinch the edges.
5. Lubricate each puff with beaten yolk, sprinkle with sugar and leave for 10 minutes.
6. After the specified time, transfer the puffs to a baking sheet and bake for 20 minutes at a temperature of 180 °.

Jerusalem artichoke is incredibly useful and delicious product. As you can see, you can cook a lot of delicious dishes from it. Include this product in your menu and be healthy.

All materials on the website Priroda-Znaet.ru are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

Jerusalem artichoke saves us from many diseases, and at the same time provides us with the opportunity to enjoy delicious and healthy dishes created on its basis. Harvesting and harvesting Jerusalem artichoke is a rather laborious process, but all labor costs are more than paid off.

From North America, he first came to France - the navigator Samuel Champlain contributed to the spread of useful tubers. Already in the eighteenth century, the plant appeared in Russia - the history of its cultivation in our region is not stable (interest in this culture either rises or disappears).

Harvest and storage

Jerusalem artichoke harvest is harvested not only in autumn, but also in spring. This culture is interesting in that tubers without loss useful properties and palatability can overwinter under the snow (thus, it does not make sense to harvest the entire crop at once). In order to protect useful tubers as much as possible during wintering, the ridges are covered with any mulching material (due to this, Jerusalem artichoke can withstand frosts down to -40 ° C). It is noticed that thawing and freezing again, Jerusalem artichoke remains quite edible.

During the spring harvest, the location of the tubers is determined by the stumps left from the cut plants. In autumn, the crop is harvested in October-November. Until this time, the aerial part under the root is not cut off (be sure to leave 15-17 cm), since the outflow of nutrients is still ongoing. If you do not follow this recommendation, then the yield of plants drops markedly. Store the harvested crop in the lower compartment of the refrigerator, wrapped into a damp cloth(tubers quickly lose moisture). The duration of such storage does not exceed two weeks.

Jerusalem artichoke salad for the winter

• Jerusalem artichoke - 1 kg
• Carrots - 500 g
• Lemon - 1 pc.

Jerusalem artichoke tubers, as well as carrots, are peeled, washed, chopped into strips and mixed with grated lemon (both peel and pulp are used). The mixture is salted, stirred and allowed to stand, waiting for the appearance of juice. The salad is transferred to clean jars and pasteurized (1 and 0.5 l - 20 and 15 minutes, respectively).

Jerusalem artichoke canned in sea buckthorn juice

• Jerusalem artichoke - 1 kg
• Sugar - 200 g
• Sea buckthorn juice - 200 ml
• Water - 400 ml

Jerusalem artichoke is washed, peeled, cut into slices, poured with a mixture of sea buckthorn juice and water, sugar is added and brought to a boil over medium heat. After that, the product (together with the juice) is transferred to steamed jars, covered with lids and pasteurized (1 and 0.5 l - 15 and 10 minutes, respectively).

Marinated Jerusalem artichoke

• Jerusalem artichoke
• Carrot
• Natural honey - 2 tbsp.
• Water - 1 l
• Apple cider vinegar - 50 ml
• Salt - 50 g

Jerusalem artichoke and carrots are washed, peeled, cut into pieces, mixed and placed in sterilized jars. The product is poured with boiling marinade, pasteurized (1 and 0.5 l - 20 and 15 minutes, respectively) and closed.

Spicy canned Jerusalem artichoke

• Jerusalem artichoke
• hot pepper
• Water - 1 l
• Dill and currant leaves
• Vinegar - 50 ml
• Black peppercorns
• Salt - 50 g
• Sugar - 100 g

Prepared Jerusalem artichoke is placed in sterilized jars, seasonings are added to each of them and poured with boiling marinade. Banks are pasteurized (1 liter - 20 minutes) and rolled up.

Dried Jerusalem artichoke

The tubers washed with a brush are cut into thin plates and dried in the shade under a canopy or in an oven (optimum temperature: 70 ° C). The resulting dry slices are used as chips or crushed and used in the preparation of various dishes or drinks.

In our country, an increasing number of gardeners are engaged - this is due to the mass valuable properties inherent in this tuberous plant.

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Jerusalem artichoke, or Jerusalem artichoke, or tuberous sunflower (lat. Heliánthus tuberósus), is a species of perennial herbaceous tuberous plants of the genus Sunflower of the Asteraceae family (lat. Asteraceae). The plant is also known under the names "ground pear", "Jerusalem artichoke", "bulba", "bulva", "barabolya".

Ingredients: protein (up to 3%), mineral salts, soluble polysaccharide inulin (16 to 18%), fructose, trace elements, 2-4% nitrogenous substances, vitamin B1, vitamin C, carotene.

By chemical composition Jerusalem artichoke tubers are akin to potatoes. In terms of nutritional value, they surpass many vegetables and are twice as valuable as fodder beets.

I really like to eat Jerusalem artichoke as a raw snack, but it turned out that you can cook a lot of delicious and tasty dishes with it. healthy meals. I chose 4 first. simple prescription. I hope you will like it. :)

Recipe number 1. Stewed Jerusalem artichoke with rosemary

yummly.com

Ingredients:

• 1 tablespoon of olive oil;
• 2 cups (about 450 g) Jerusalem artichoke, peeled and diced;
• 2 tablespoons of water;
• salt and pepper to taste;
• 1 tablespoon of butter;
• 2 sprigs of fresh rosemary;
• 1½ tablespoons of balsamic vinegar.

Cooking

Heat 1 tablespoon of olive oil in a deep frying pan and add peeled and diced Jerusalem artichoke and water. Salt and pepper to taste. Cook over medium heat, stirring frequently, for about 8 minutes, or until the Jerusalem artichoke turns golden, and transfer to a platter.

In the same pan, add a tablespoon of butter and rosemary. Cook for about 2 minutes until the oil starts to brown. Then take the pan off the heat and add balsamic vinegar and mix the sauce well.

Pour the prepared Jerusalem artichoke with this sauce and serve.

Recipe number 2. Jerusalem artichoke with rice and lemon

yummly.com

Ingredients:

• 1 kg of Jerusalem artichoke, peeled and cut into large pieces;
• ¼ cup olive oil;
• ½ medium onion, diced;
• 2 cups of water;
• 1 teaspoon of sugar;
• ½ teaspoon salt;
• 1 tablespoon of rice;
• 1 tablespoon lemon juice;
• 1 tablespoon dried mint.

Cooking

Add to deep frying pan olive oil and saute the onion in it for about 5 minutes or until it turns golden. Then add chopped Jerusalem artichoke and sauté together with onions for another 5 minutes.

Add 2 cups of water, salt and sugar to the pan. Bring to a boil and cover with a lid. Reduce heat and simmer for 5 minutes.

Then add lemon juice and rice, mix well and cover with a lid. Leave to simmer over low heat for another 20-25 minutes.

After the Jerusalem artichoke is cooked, add dried mint to the pan, mix well. Leave for a while so that the dish is saturated with the aroma of mint, and serve.

Recipe number 3. Cream soup with Jerusalem artichoke and celery

yummly.com

Ingredients:

• 2 tablespoons of butter;
• 1 cup chopped onion;
• 2 celery stalks, cut into small pieces
• 2 large garlic cloves, minced;
• 1 kg of Jerusalem artichoke, peeled and cut into pieces;
• 1 liter of water or broth (chicken or vegetable);
• salt and black pepper to taste.

Cooking

Heat up the butter in a soup pot. Add onion and celery and sauté until soft. Then put chopped garlic into the pan, salt and cook for another 1 minute.

Add Jerusalem artichoke and 1 liter of water or broth, mix well, cover the pan with a lid and reduce the heat. Simmer the soup for 45 minutes or until the Jerusalem artichoke begins to boil.

Beat the finished soup in a blender and pass through a fine sieve to make the puree homogeneous. Taste it and add the required amount of salt and black pepper. Serve on the table.

Recipe number 4. Salad with Jerusalem artichoke, arugula and parmesan

diaryofalocavore.com

Ingredients:

• 2 tablespoons of orange juice;
• 1 tablespoon + 1 teaspoon red wine vinegar;
• 1 teaspoon mustard;
• 5 tablespoons of olive oil;
• 450 g Jerusalem artichoke, peeled and cut into thin slices;
• 150 g of arugula;
• 55g parmesan cheese, thinly sliced

Cooking

Mixing Orange juice, mustard and vinegar in a small bowl. Then gradually add olive oil there, stirring constantly so that the salad dressing is homogeneous. Salt and pepper to taste.

Put arugula, thinly sliced ​​Jerusalem artichoke and Parmesan in a salad bowl. Pour dressing over and mix well (you can even use your hands). Ready salad is served on the table.

Gardeners are not too fond of Jerusalem artichoke, since it is quite difficult to control its reproduction in the area. But the earthen pear, or sun root, is what the plant is also called - it's amazing delicious vegetable, which will help to diversify the daily diet.

Pilaf from ground pear

We have selected the most interesting dishes from Jerusalem artichoke. The pilaf recipe will be the first. You will need:

• ground meat;
• onion;
• earthen pear;
• Bell pepper;
• greenery;
• spices.

Boil the rice until fully cooked. Jerusalem artichoke cut into pieces, and then boil. The water in which the vegetable is boiled should be slightly acidified. Fry minced meat in a pan. Any meat is suitable here: beef, pork, and poultry meat. But it is best to use mixed minced meat. Do not forget to put finely chopped onion in the pan if it is not in the semi-finished product.

Connect minced meat with rice, pour in water and simmer the mixture for about 15 minutes. After that, add boiled Jerusalem artichoke, slices of bell pepper, greens. Season the dish to taste and cook for another 10 minutes.

Pancakes

Cooking dishes from Jerusalem artichoke is no different from the process of cooking from familiar products. And the pancakes are direct proof of that.

To prepare them, prepare the following ingredients:

• zucchini (500 grams);
• ground pear (500 grams);
• egg (2 pieces);
• flour (100 grams).

Peel the root crops and grate. Then mix vegetables. Add flour, eggs, salt. You should get not too liquid, but not hard dough. Next, fry the pancakes as usual and serve with sour cream.

Sauce with Jerusalem artichoke and mushrooms

you can cook various dishes from Jerusalem artichoke. The recipe for a sauce that is perfect for pasta is as follows.

Prepare the following foods:

• Jerusalem artichoke (2 pieces);
• champignons (500 grams);
• cream (500 ml);
• cheese (50 grams);
• butter (50 grams);
• garlic (5 cloves);
• salt;
• pepper.

Melt the butter in a frying pan and fry the garlic in it. Then put the Jerusalem artichoke cut into cubes in a frying pan and lightly fry. Then add mushrooms to it and continue cooking. Mushrooms will give a little liquid, which should almost completely evaporate.

When there is almost no liquid left, pour in the cream and bring the contents of the pan to a boil. After that, add the cheese and cook the sauce until it thickens.

That's not all delicious food from Jerusalem artichoke. The root crop is surprisingly tasty fresh, so you will surely like salads with it too.

Simple salads

You will need:

• Jerusalem artichoke (3 tubers);
• apple (2 pieces);
• lemon (half);
• granulated sugar (1 spoon).

An earthen pear and an apple must be grated. Use a large grater for this. Squeeze out the juice from the lemon. It is he who will act as a dressing for the dish. Put sugar into the finished salad, focusing on your taste.

To prepare the second salad, you will need:

• ground pear (400 grams);
• Apple;
• sauerkraut (200 grams);
• scented sunflower oil.

Jerusalem artichoke and apple must be grated. Then you should add cabbage to them, mix thoroughly and season with fragrant vegetable oil.

Healing properties of Jerusalem artichoke

The vegetable contains a very rare carbohydrate inulin, which is able to normalize blood sugar levels. That is why doctors strongly recommend including the solar root in your daily diet for people with similar problems.

Jerusalem artichoke dishes for diabetics

This vegetable has a pleasant taste, so you should not worry that food will cease to bring pleasure. And here are some delicious and healthy recipes.

Sandwiches with onion and Jerusalem artichoke

You will need:

• solar root (2 tubers);
• onion;
• butter.

Finely chop Jerusalem artichoke and onion. Spread the loaf cut into slices with butter and put the prepared mass on top. Let the sandwiches stand for about 15 minutes before serving.

autumn salad

The recipe is quite simple, but this does not affect the taste of the dish. You will need the following products:

• fresh cabbage (200 grams);
• ground pear (200 grams);
• onion (1-2 pieces);
• pickled / salted mushrooms (3 tablespoons);
• greenery.

Cabbage must be finely chopped and transferred to a salad bowl. Add spices (salt, pepper) and knead thoroughly with your hands so that the juice stands out. Then put grated Jerusalem artichoke into it (choose a coarse grater), onion and mushrooms cut into half rings. Salt the salad to taste and season with vegetable oil. Decorate the salad with chopped herbs.

sun root fish

Dishes from Jerusalem artichoke for diabetics are quite diverse. Here is the next recipe.

Ingredients:

• Jerusalem artichoke (400 grams);
• fish (500 grams);
• vegetable oil (100 ml);
• black pepper;
• Bay leaf.

Boil the ground pear in water with spices whole. It is best to choose small root crops. While they are cooking, take a deep frying pan. Pour all the oil into it and, when it warms up, put the prepared fish. When one of its sides is fried, turn over and add boiled Jerusalem artichoke to the free place. Continue frying the fish, turning over the pear tubers as well. When the fish is ready, put a little butter on each piece and hold it under the lid for about 4 minutes. When serving, sprinkle the dish with herbs.

Dishes from Jerusalem artichoke in a slow cooker

Ground pear is also great for cooking in a slow cooker.

To make soup puree, you will need the following grocery set:

• Jerusalem artichoke (800 grams);
• pearl barley (100 grams);
• yolk (2 pieces);
• butter (50 grams);
• cream or milk (1 multi-glass);
• greenery;
• salt.

There are two ways to prepare the dish.

First option:

• Set the multicooker to the "Milk porridge" mode and cook the Jerusalem artichoke cut into pieces in salted water until fully cooked. Throw it in a colander.
• Set aside 6 tablespoons of boiled vegetable, wipe the rest through a sieve.
• Then boil pearl barley. After the porridge is cooked, it must also be wiped and mixed with mashed pear.
• Put butter, cream with yolks diluted in them and the remaining pieces of Jerusalem artichoke into the resulting puree.
• Cook the mixture in the "Heating" mode for 10 minutes.

• When serving, add chopped herbs to the soup.

Second option:

• Boil barley at the same time as Jerusalem artichoke cut into small pieces in the “Milk porridge” mode.
• In a separate bowl, combine butter, cream, yolks and herbs.
• Pour the seasoned cream and transfer the porridge to the blender bowl. Grind everything thoroughly.
• Pour the resulting mass into the multicooker bowl and boil in the "Extinguishing" mode until tender.

After cleaning, Jerusalem artichoke darkens very quickly, so it must be immediately placed in an acidified liquid. Just add some lemon juice to the water.

Aluminum utensils are never used to cook root crops.

Cooking dishes with Jerusalem artichoke is easy. They will appeal to all households and guests.

Jerusalem artichoke or ground pear has been known to people since the discovery of the American continent.

The Indians of that time considered it not only a food product, but they were sure that this vegetable can be used to maintain good health.

In modern European cuisine, it has not found wide application. However, there are people who specially grow Jerusalem artichoke on their land, knowing about its benefits and taste.

What can be prepared from Jerusalem artichoke? Recipes

You can cook first courses, side dishes, casseroles, omelettes and even desserts from Jerusalem artichoke. Here are just some recipes for what can be prepared from Jerusalem artichoke:

Omelet recipe: Peel and cut this vegetable, boil in water until soft. Cut the ready Jerusalem artichoke into pieces, bell pepper. Mix vegetables with eggs and one tablespoon of flour. Salt the mixture and bake in a pan until cooked.

Jerusalem artichoke and apple salad recipe: Grate this vegetable and an apple. Chop up some green onions. Mix all the products, salt and pour with olive oil.

Jerusalem artichoke casserole recipe: Boil the peeled and sliced ​​Jerusalem artichoke in a saucepan with milk. In a greased form, put the finished vegetable and pour over the melted butter. Put in the oven and bake until done. Garnish with parsley when serving.

Jerusalem artichoke juice, benefits

Great amount useful substances and inulin (polysaccharide) - all this is in Jerusalem artichoke juice. Its benefit lies in the fact that the juice contains minerals, valuable amino acids, pectin and vitamins of different groups.

Tip: Drink Jerusalem artichoke juice 2 times a day. After a week, you will feel a surge of strength, your eyesight will improve, blood sugar will decrease and immunity will increase.

Jerusalem artichoke juice is useful in atherosclerosis, fatty deposits in the liver and in the prevention of cancer. In addition, such a drink lowers arterial pressure and fights vascular and heart diseases.

How to cook Jerusalem artichoke syrup, recipes

Jerusalem artichoke syrup is a useful substitute for white sugar. You can cook various dishes from it or simply add it to ready-made compotes and juices to add flavor.

Recipe for making Jerusalem artichoke syrup:

• Rinse tubers well under water and peel.
• Make juice with a juicer or chop a vegetable in a blender
• After grinding in a blender, squeeze the juice through cheesecloth. If there is pulp in the juice after the juicer, also strain it through cheesecloth or a fine sieve
• Heat the juice in a saucepan to 50 degrees. Cool down. Repeat procedure 4 times

Important: Do not overheat the juice, otherwise it will lose all its beneficial properties.

• When the syrup thickens, add a few drops of lemon to it.
• Pour the syrup into a storage container and refrigerate

Jerusalem artichoke jam recipe

Jam is tasty and unusual. It can be used as a filling for pies or when serving with tea.

Jerusalem artichoke jam recipe:

Ingredients:

1. Apples - 0.5 kg
2. Jerusalem artichoke syrup - 0.5 l
3. Water - 0.5 cups

Cooking process:

• Wash apples and peel and core. Cut them into cubes
• Pour the chopped apples into a saucepan and add water and syrup. Bring the ingredients to a boil and cook over low heat for half an hour, stirring every 5-10 minutes.
• Mash the resulting mixture with a masher, cool and use to make pies or pies

How to cook fried Jerusalem artichoke, recipe

Fried Jerusalem artichoke is great as a side dish for meat and fish dishes. It can also be consumed as an independent dish for dinner or lunch.

How to cook fried Jerusalem artichoke, recipe:

Ingredients:

1. Jerusalem artichoke - 10 pieces
2. Egg - 2-3 pieces
3. Breadcrumbs - 2 tbsp.
4. Milk - 4 tablespoons
5. Sour cream or heavy cream - 100 grams
6. Salt to taste

Cooking process:

• Peel the tubers and cut into slices like a potato fry. Put the slices in a saucepan, cover with water and cook for a couple of minutes. Throw the boiled Jerusalem artichoke in a colander and let the water drain
• Make a mixture of milk and eggs. Dip the vegetable slices in this mixture, and then roll them in breadcrumbs.
• Heat a frying pan on gas, pour a little vegetable oil and fry the boneless slices until golden brown
• Serve with sour cream and herbs

Jerusalem artichoke fritters, recipe

Any pancakes can be cooked for your family for breakfast. All households will also like pancakes from Jerusalem artichoke.

Recipe:

Required products:

1. Jerusalem artichoke - 800 grams
2. Carrots - 200 grams
3. Wheat flour - 100 grams
4. Egg - 2 pieces
5. Vegetable oil - 150 grams
6. Salt to taste

Cooking process:

• Peel the Jerusalem artichoke tubers and carrots from the peel. Grate on a fine grater, salt and add eggs and flour
• Mix all ingredients until smooth
• Spoon mixture into hot oiled pan and fry until cooked through on both sides.
• Serve with sour cream or warm butter

Jerusalem artichoke puree recipes

Jerusalem artichoke puree is a versatile side dish that goes well with any meat and fish dishes. A simple recipe for Jerusalem artichoke puree will appeal to all housewives who have not yet prepared this dish for their household and guests.

Ingredients:

1. Jerusalem artichoke - 0.5 kg
2. Heavy cream - 2 tbsp.
3. Olive oil - 1 tsp
4. Spices and salt to taste

Cooking process:

• Peel the tubers and place in a pot of boiling water. Boil 20 minutes
• Throw the ready Jerusalem artichoke into a colander, and when the water drains, use a pusher to make a puree. During this process, add cream and spices
• Knead until a homogeneous mass is obtained. Put the puree on a plate and sprinkle with spices for beauty

Jerusalem artichoke soup recipe

Soup made from this vegetable will appeal to everyone without exception. It is useful and nutritious. Easily satisfies hunger, and has a low calorie content.

Recipe:

Ingredients:

1. Jerusalem artichoke - 0.5 kg
2. Meat, but not fatty broth - 3 cups
3. Butter - 30 grams
4. Heavy cream - 250 grams
5. Onion turnip - 2 pieces
6. Wheat flour - 3 tbsp
7. Muscat - a pinch
8. Green onions - half a bunch
9. Salt and pepper to taste

Preparation of Jerusalem artichoke soup:

• Clean the tubers and cut into slices.
• Fry in a hot pan with green onions
• Transfer the vegetables from the pan to the stock pot and simmer for 15 minutes over low heat, covered
• Prepare a flour mixture from 0.5 cups of broth and flour
• Add cream, flour mixture to boiling soup and bring to a boil.
• 5 minutes before turning off, add nutmeg, salt and pepper. Serve with herbs and sour cream

How to cook candied Jerusalem artichoke

Candied fruit is a favorite sweet for adults and children. They can be served with tea or taken with you on the road, instead of sweets.

Recipe for making candied Jerusalem artichokes:

Ingredients:

1. Jerusalem artichoke - 1 kg
2. Sugar 200 grams
3. Lemon - 0.5 pieces
4. Orange - 1 piece
5. Powdered sugar - for sprinkling

Cooking process:

• Peel the tubers and cut into small pieces
• Make syrup from sugar and 2 cups of water. Add the juice of half a lemon and an orange to it. If you want candied fruits of a special taste, add a little cinnamon, honey or ginger to the syrup
• Put pieces of Jerusalem artichoke into boiling syrup and cook over low heat for 5-10 minutes. Check the degree of readiness, if the pieces are pierced with a toothpick, then it's time to remove the pan from the heat.
• Throw the Jerusalem artichoke in a colander, do not pour out the syrup, it will come in handy for cooking the next portion of sweets
• Fold the pieces of sweet Jerusalem artichoke on a baking sheet and dry in the oven at a temperature of 50 degrees for 2 hours
• Roll the candied fruit in powdered sugar and place on a serving plate.

Peeling Jerusalem artichoke tubers is difficult. They need to be cleaned if the recipe requires it. There is a lot of inulin in the peel of this vegetable, so you can not peel it, but wash it well. How delicious to cook Jerusalem artichoke? Tips and reviews will help to make dishes with an unusual and unique taste.

Tip: The peeled vegetable darkens quickly, so remove the peel immediately before cooking. If you do not need to cook immediately, then put the peeled tubers in acidified lemon juice water.

Tip: Do not cook Jerusalem artichoke in an aluminum pan. Such dishes quickly oxidize the root crop, it will quickly lose nutrients.

Important: Use Jerusalem artichoke puree as a thickener for soups and sauces

It is good to replace potatoes with Jerusalem artichoke in dishes. The dish will be useful and it will have a lot of vitamins and minerals.

Prepare one of the Jerusalem artichoke dishes for your household. Delight them with an unusual taste and useful side dish, soup or dessert. Children will be happy to eat candied fruits or jam, and my husband will like Jerusalem artichoke soup. Bon Appetit!

Video: Ground pear (Jerusalem artichoke) - useful properties