Jerusalem artichoke is eaten raw, boiled, fried, stewed, baked, stuffed. From Jerusalem artichoke, it is possible to obtain fructose syrup. The most characteristic feature of this plant is the high content of inulin – a complex sugar substance that resembles starch, but differs from it in that it consists only of interconnected molecules of fructose sugar.
Jerusalem artichoke, useful qualities, cooking, recipes for salad, pancakes, mashed soup, pilaf with Jerusalem artichoke.
Inulin, getting into the gastrointestinal tract, is split by hydrochloric acid and enzymes into individual fructose molecules and short fructose chains that penetrate into the bloodstream. The remaining uncleaved portion of inulin is rapidly excreted by binding a large amount of substances unnecessary to the body.
These are heavy metals, radionuclides, cholesterol crystals, fatty acids, various toxic chemical compounds that have been ingested with food or formed during the life of pathogens living in the intestines.
Inulin regulates blood sugar and is extremely beneficial for diabetics as well as those who want to lose weight. Jerusalem artichoke also promotes the propagation of “friendly” microorganisms in the intestines and is useful for dysbacterioses. The use of inulin as a dietary supplement stimulates the synthesis of vitamins and activates the immune defense mechanisms. In animal experiments, the antitumor effect of inulin has been established.
The ability to increase immunity makes Jerusalem artichoke indispensable for seasonal outbreaks of infections, but it acts slowly, that is, in order not to get sick in December, you need to start eating Jerusalem artichoke in the fall. At the same time, Jerusalem artichoke is not only useful, but also extremely nutritious. By the content of vitamins B1, B2, C Jerusalem artichoke richer than potatoes, carrots and beets more than three times.
A significant difference between Jerusalem artichoke and other vegetables is manifested in the high content of protein in its tubers (up to 3.2% per dry matter). A properly cooked Jerusalem artichoke is also tasty. Recipes for the use of Jerusalem artichoke can be found in the most famous of culinary specialists, “the king of cooks and the cook of kings” Auguste Escoffier.
Tubers are dug in autumn or early spring. In the refrigerator in a tightly closed bag, it can be stored almost until a new crop. You need to cook Jerusalem artichoke for a very short time, otherwise it will fall apart and sprawl. Better stew or fry.
Cooking Jerusalem artichoke dishes, recipes.
Jerusalem artichoke salad.
Tubers – 300 g
Onions – 1 pc..
Citric acid – at the tip of a knife
Mayonnaise – to taste
Peel the tubers, grate, sprinkle with a solution of citric acid or diluted lemon juice so that they do not darken. Finely chop the onion, mix with Jerusalem artichoke and season with mayonnaise.
Pancakes with Jerusalem artichoke.
Tubers – 300 g
Kefir or sour milk – 1 cup
Egg – 1 pc..
Flour – 1 cup
Salt, soda – 0.25 tsp.
Peel Jerusalem artichoke, grate, it is better directly in sour milk or kefir, so as not to darken. Knead batter and fry pancakes as usual. Serve with sour cream or jam..
Jerusalem artichoke puree soup.
Carrots – 1 pc..
Onions – a little
Celery – 1 root
Vegetable oil – 1-2 tbsp. l.
Jerusalem artichoke – 4–5 tubers (small)
Oyster mushroom or champignon – 2-3 pcs..
Water – 1 L
Finely chop the carrots, mushrooms, celery and onions and sauté in oil for about 5 minutes. Put in a pan, add water, put chopped Jerusalem artichoke and cook for 20 minutes. Drain and save the broth, grind the thickened mashed potatoes in any way, pour the broth and boil again. Serve with croutons and, if desired, sour cream.
Boiled Jerusalem artichoke with cracker sauce.
Tubers – 500 g
Stale bread – 4 slices
Butter – 3 tbsp. l.
Salt – 1 tsp. per liter
Sugar – 2 tsp. per liter
Peel the Jerusalem artichoke tubers and boil in water with salt and sugar (1 teaspoon of salt and two sugars per liter). Grate dried bread on a coarse grater, fry in a frying pan without butter until golden brown, then turn off the heat and put the butter in the crackers so that it only melts but does not fry. Pour Jerusalem artichoke with the resulting sauce and serve immediately.
Jerusalem artichoke salad with apples.
You will need 2-3 Jerusalem artichoke tubers, an apple, 1-2 celery stalks, walnuts 1 tbsp. L., lemon zest and juice of half a lemon, mayonnaise. Grate Jerusalem artichoke and an apple on a coarse grater, finely chop the celery across, cut the lemon zest into thin strips. Mix lemon juice with mayonnaise. Stir apples, celery and Jerusalem artichoke, season with mayonnaise. Sprinkle chopped nuts on top.
Pilaf with Jerusalem artichoke.
Chicken – 0.5 pcs..
Tubers – 400 g
Onion – 2 pcs..
Rice – 1.5 cups
Garlic – 1 head
Vegetable oil – 0.5 cups
Bay leaf – 2 pcs..
Salt to taste
Cut the chicken into pieces the size of a matchbox, peel the Jerusalem artichoke and chop with straws or grate, cut the onion into 4 parts and finely chop. For cooking, you need an aluminum pan or a special cauldron. Heat oil or fat, fry chicken in it and remove from fat. In the same oil, fry the onions until transparent, then pour Jerusalem artichoke, fry for 2-3 minutes together, put the washed and dried rice and continue to fry, stirring continuously, until the rice begins to turn yellow.
Put the chicken, stir, pour water so that the rice is 2-3 cm covered with water, put bay leaf, salt, caraway seeds can be added and cook until the water evaporates completely in a tightly sealed container. 5-10 minutes before the end of cooking, stick a head of garlic in the top layer of rice and, if found, 1 bell pepper.
Jerusalem artichoke crispy.
Tubers – 0.5 kg
Vegetable oil – 200 g
Peel Jerusalem artichoke tubers, cut into thin circles and gradually fry them in boiling oil, like crisp. Tastier to eat it hot.
Stuffed Jerusalem artichoke.
4 large tubers of Jerusalem artichoke
Onions – 3 pcs..
Butter – 2 tbsp. l.
Egg – 1 pc..
Dill – 1 bunch
Wash Jerusalem artichoke tubers, boil whole 10 minutes, drain the water. Finely chop the onion, fry in oil. Beat the egg. Cut Jerusalem artichoke in half, remove part of the pulp, put the halves in a greased frying pan. Mix the pulp with onion, dill and egg, put in halves of Jerusalem artichoke. Bake in the oven at 200 degrees for about 25 minutes.
Jerusalem artichoke salad.
Tubers – 2-3 pcs..
Black bread – 1 slice
Carrots – 1 pc..
Parsley and dill – 1 tsp each.
Salt, pepper – to taste
Vegetable oil – 2 tbsp. l.
Vinegar – 1 tbsp. l.
Ready mustard – 1 tsp.
Peel Jerusalem artichoke tubers, cut into cubes. Stir vinegar with mustard, pour Jerusalem artichoke. Dice the bread. Coarsely grate the carrots, put in hot oil and fry for 2-3 minutes. Cool. Mix bread, carrots and Jerusalem artichoke, sprinkle with herbs.
Based on materials from the book “Robinson’s Kitchen. Recipes from wild plants and flowers “.