Jerusalem artichoke tubers, more like potatoes than pears, found their consumer in Russia in the middle of the 17th century. Jerusalem artichoke was originally used as a useful, healing plant. Much earlier, Europeans learned about its existence, but neither the British nor the French paid special attention to this vegetable. Just missing
Ala practice cooking. But the Belgians and the Netherlands, who gave the Jerusalem artichoke the name "underground artichoke", began to cook it in wine, adding
butter. Over time, the Russians began to use Jerusalem artichoke in cooking. The recipe for fried Jerusalem artichoke is extremely simple and resembles ordinary fried potatoes.
Weed or valuable product
Appearing in the garden, Jerusalem artichoke tries to “capture” most of it. It’s hard to get rid of. Many gardeners consider it a weed and even fight it, uprooting from year to year. But this plant is not a weed. It has healing properties. Root crops of Jerusalem artichoke are not afraid of frost. In spring, you can get vitamins and minerals, using raw purified Jerusalem artichoke. A recipe for a meal that burns fat, lowers blood sugar and replenishes the body with potassium and iron, everyone would like to know. But he is not. But all this can be achieved simply by using peeled Jerusalem artichoke in its raw form. Squeezed Jerusalem artichoke juice lowers acidity. You can add Jerusalem artichoke to vegetable soups, omelets, soup puree. The recipes for these dishes are very affordable.
1. Cutlets from cabbage and Jerusalem artichoke
Ingredients:
- 2 eggs;
- 500 grams of cabbage;
- sunflower oil;
- 100 ml cream
- salt;
- flour;
- Jerusalem artichoke.
Recipe: the washed root crop is rubbed on a coarse grater and mixed with finely chopped cabbage, cream. The mixture is stewed in a saucepan under a lid for about 10 minutes. After that, it is combined with eggs and flour so that a homogeneous mass is obtained. Cutlets are formed from the ready-made mincemeat, which are rolled in breadcrumbs and fried in sunflower oil.
2. Jerusalem artichoke baked with egg
Recipe: peeled 200 gr. chop the root vegetable and fry in butter. Put in a heat-resistant dish or on a small baking sheet and pour one egg, beaten with 50 g. sour cream. Sprinkle with grated cheese on top and bake in the oven for half an hour.
3. Jerusalem artichoke baked in the oven
In the peeled tuber, a depression is made where a small piece of butter is placed. Prepared tubers are stacked and baked in the oven for about twenty minutes. This dish is used as a side dish.
4. Jerusalem artichoke salad
The recipes for such salads are as varied as simple. To prepare each of them, the root crop is grated, everything else is added in accordance with the following lists of ingredients:
- grated radish or radish, chives, salad dressing;
- boiled egg, salt, green onions, sour cream or mayonnaise;
- grated carrots and celery root, onions, sour cream or mayonnaise;
- beets, carrots, pickles, diced, onions, sunflower oil.
If you have a summer house or your own house, get this wonderful root crop in your home, taking it along the fence. You will be provided with vitamins and minerals for the whole winter and spring. In addition, Jerusalem artichoke planted in this way will not let “new” weeds into the garden. But this is a completely different topic.