These pot-bellied roots still somehow resemble a pear dug from the ground, but the name "Jerusalem artichoke" is generally incomprehensible: this plant does not look like a burdock flower. But, no matter what the intricate names this root crop bears , it can be safely compared to ginseng by the useful substances contained in it. There is an excess of magnesium, zinc, selenium in it, it helps to lower the level of sugar and cholesterol, has a pronounced anticancer property. It is prescribed for diabetics, cores, with the deposition of salts, gastritis, anemia, nervous disorders and to strengthen the immune system. Due to the sweet-nutty taste of the root, it is used both in main dishes and for desserts. Let's see what you can cook from Jerusalem artichoke.
Salads
This root crop can be used in raw, slightly boiled or pickled form. A famous Korean dish of kimchi (kimchi), which is a savory snack of pickled vegetables, is simply unthinkable without the addition of an earthen pear. Having decided how to cook Jerusalem artichoke, first you need to thoroughly rinse it and even scrape it with a brush to remove the rest of the earth. Then it is necessary to cut off the lower and upper ends, as well as damaged places and “hairs”.
Salad No. 1. P grate Jerusalem artichoke root and carrots, salt, season with olive oil.
Snack number 2 . Boil the root for 5 minutes in salted water. Cut into small cubes together with crab sticks, Peking cabbage, cucumber, eggs and leek. Add canned corn and season with mayonnaise.
How to cook Jerusalem artichoke for the first
Fry the chopped onion in an oil pan, add the chopped raw earthen pear, simmer for 20 minutes. Pour an equal amount of water and milk. Throw potatoes. Continue to simmer another half hour on low heat. We wipe the thick through a sieve, return to the soup. When it boils again, add half a glass of cream. Serve with green onions and fried nuts.
How to cook Jerusalem artichoke for the second
If you have a lot of root vegetables, cook them with mushrooms (champignons, oyster mushrooms, forest). Raw Jerusalem artichoke cut into cubes. Grind onions and mushrooms. We put everything in a stewpan. Season to taste with spices and salt, sprinkle with parsley and grated cheese, pour sour cream and send to stew in the oven until cooked.
Jerusalem artichoke cutlets
For this dish, ground pear must be rubbed on a fine grater. In this way, you can also chop other vegetables. Zucchini root, celery root, pumpkin and carrots are in perfect harmony with Jerusalem artichoke. Add 1-2 eggs, a spoonful of flour to the mass. Add salt and pepper and fry delicious cutlets in a mixture of vegetable and butter.
How to cook Jerusalem artichoke for dessert
A good cookie is made from an earthen pear. Rub the tubers (half a kilo), add 2 eggs, half a spoonful of soda and salt, 100 g of butter and sugar. We pour in flour as much as it gets, so that the dough is not too steep. Rub the baking sheet with margarine. We spread the dough with a spoon and bake in a preheated oven at a temperature of 200 ° C until ready.