Jerusalem artichoke is a tuberous, perennial plant, which is known in our region as a "ground pear". To taste in the finished form resembles sweet potatoes, and the raw pulp is something in between the taste of potatoes and radishes, only without the bitterness of the latter.
If you study in more detail the composition of Jerusalem artichoke, it turns out that it contains practically the whole useful part of the periodic table, a lot of essential amino acids, vitamins, especially group "B", fiber. The root crops are especially rich in inulin, a substance that is a natural substitute for insulin. As a consequence, the use of Jerusalem artichoke is shown to people suffering from diabetes. In addition, its juice is recommended to drink to reduce the increased acidity of the stomach, improve intestinal motility, as well as intestinal colic and heartburn.
However, you should always remember about the individual intolerance of food and first try Jerusalem artichoke in small quantities to make sure its good portability.
In cooking, the pulp of tubers of ground pear is cooked, fried and stewed, added to salads. Jerusalem artichoke can also be successfully baked in the oven, both independently and with the addition of other vegetables, meat products and cheese. You can also find in the trade network chips and candied fruits from Jerusalem artichoke.
Such a wonderful miracle-vegetable grows on our kitchen gardens, and some of us do not even suspect its useful properties and taste.
Today we will tell you how to properly prepare Jerusalem artichoke at home.
How to cook fried Jerusalem artichoke?
Ingredients:
- Jerusalem artichoke - 500 g;
- vegetable oil - 30 ml;
- mixture of ground peppers;
- lemon juice;
- greens ;
- salt.
Preparation
The tubers of Jerusalem artichoke are well washed, peeled and cut into pieces. On a hot frying pan pour the vegetable oil, put one layer of sliced Jerusalem artichoke and fry, stirring, three minutes. Then turn off the plate and leave the dish under the lid for another three to four minutes. We take the pieces on a paper towel or napkin and let the fat soak.
We serve Jerusalem artichoke, sprinkled with lemon juice and sprinkled with herbs.
Jerusalem artichoke with bacon and cheese
Ingredients:
- Jerusalem artichoke - 500 g;
- onions - 250 g;
- carrots - 200 g;
- smoked bacon - 250 g;
- vegetable broth - 250 ml;
- cream fat - 125 ml;
- hard cheese - 100 g;
- salt;
- ground black pepper;
- fresh greens.
Preparation
In a frying pan or saucepan, which is suitable for baking in the oven, fry the peeled and diced onion and bacon. Then add the carrots, crushed with straw, and a little let. Now lay the peeled and sliced Jerusalem artichoke, pour in broth and cream, season with salt and pepper and simmer under the lid for fifteen minutes. After the time, sprinkle with grated cheese and bake in a preheated oven to 220 degrees to a beautiful blush.
Serve to the table, seasoning with herbs.
Vitamin salad from Jerusalem artichoke with apple
Ingredients:
- Jerusalem artichoke purified - 200 g;
- Antonovskoe apple - 150 g;
- carrots - 100 g;
- celery cherry - 100 g;
- sour cream - 40 g;
- salt pepper;
- fresh greens.
Preparation
Peeled apple and cherubkovy celery cut into strips. Carrots and Jerusalem artichoke are cleaned and rubbed on a large grater.
All the ingredients are put in a salad bowl, season with sour cream, salt and pepper and mix. Top with fresh greenery. Perfectly can complement the taste of this salad with pine nuts or cashews.