Table of contents:
Video: Jerusalem Artichoke Recipes
Read the previous part: Growing and using Jerusalem artichoke
The use of Jerusalem artichoke in cooking
Unlike many other vegetable crops, Jerusalem artichoke tubers hardly absorb heavy metal salts and radionucleides. Therefore, it is one of the environmentally friendly food products. Almost all parts of the plant are used for food - young shoots, stems, flowers and roots.
Green shoots and flowers are dried and brewed like tea. In early spring, young shoots are used for salads, in green cabbage soup, for preparing second courses. Jerusalem artichoke tubers are eaten raw in a variety of salads. They are pickled, boiled, baked, fried, dried in slices and ground into powder. Jerusalem artichoke is also used for third courses - syrups, compotes, tea and kvass, brewed like coffee.
The well-known nutritionist N. Strelnikova, author of the book "Food that heals", recommends that people with diabetes eat 2-3 small Jerusalem artichoke tubers three times a day 20 minutes before meals without salt and seasonings. With diabetes, the juice of young Jerusalem artichoke leaves is very effective. It is taken two tablespoons three times daily before meals. In winter, a powder from dried tubers is useful for diabetics: one tablespoon of Jerusalem artichoke powder is poured with 1 glass of warm water and insisted for 2-3 hours. Drink the infusion three times a day before meals. Jerusalem artichoke is useful for both type 1 and type 2 diabetes.
When peeling Jerusalem artichoke skins with a metal knife, its tubers quickly darken. This can be avoided if the peeled tuber is immediately immersed in water acidified with vinegar. However, nutritionists believe that cutting off the skin is not necessary, because the most useful substances are removed with it.
Jerusalem artichoke tubers are dried at a temperature of + 70 ° C, pre-cut into slices or thin circles. Dried Jerusalem artichoke can be used in powder form, added to soups and main courses, brewed like coffee or dried in slices added to compote.
You can marinate it along with other vegetables - cauliflower, squash or carrots. Mint, garlic, and tarragon are all suitable spices.
Jerusalem artichoke dishes
Jerusalem artichoke, nettle and radish salad
Rinse the leaves of young nettle, put in boiling water for 2 minutes, put in a colander, let the water drain, cool and chop finely. Rinse young Jerusalem artichoke shoots, put in boiling water for 2 minutes, put in a colander, cool and chop finely.
Rinse, peel and slice the radish bunch. Add finely chopped boiled egg. Stir the mixture, add salt to taste and season with sour cream. Decorate with finely chopped chives and celery leaves.
Jerusalem artichoke, sorrel, leek and quail egg salad
Peel the Jerusalem artichoke tubers, rinse and chop thinly. Rinse young sorrel leaves, pour over with boiling water and chop finely. Rinse leek leaves, pour over with boiling water and chop finely.
Hard boil 4 quail eggs, cool in cold water and peel.
Mix a mixture of Jerusalem artichoke, sorrel and leeks, pour over half a glass of water dressing with two tablespoons of vegetable oil, salt and sugar (or sugar substitute), decorating with halves of quail eggs.
Jerusalem artichoke, root celery, carrot and walnut salad
Three medium-sized Jerusalem artichoke tubers, a small celery root and one carrot, rinse, peel, grate, add 1 tbsp. a spoonful of finely chopped walnuts, salt to taste, mix, season with olive oil and lemon juice, sprinkle with finely chopped sprigs of young dill and lemon balm.
Green cabbage soup with Jerusalem artichoke
Peel 100 g root celery and one carrot, finely chop and boil. 200 g of nettle, 200 g of Jerusalem artichoke shoots and 2 young leaves of rhubarb pour over boiling water, cool and chop finely. Stir them and sauté in vegetable oil. Then add sour cream and simmer for about a minute.
Put the sautéed greens and 1 teaspoon of ginger, freshly grated on a coarse grater, in the celery-carrot broth, bring to a boil and let it brew under the lid for 15 minutes.
Sea bass soup with Jerusalem artichoke and leek
Wash the sea bass fillet, cut into small pieces. Jerusalem artichoke tubers, leeks and carrots, peel, wash, cut into slices. Wash parsley and celery, finely chop.
Put Jerusalem artichoke and carrots in boiling water, cook for 7-8 minutes. Add fish and leeks, season with salt and cook until tender. Soup, sprinkle on plates, sprinkle with parsley and celery.
Jerusalem artichoke omelet
Peel the Jerusalem artichoke tubers, put them in boiling water for 3 minutes, cool and cut into slices. Chop the onions finely.
Heat a frying pan with vegetable oil, add Jerusalem artichoke and onions, lightly fry and stir. Pour over them with a mixture of 0.5 cups of milk and 2 eggs, salted to taste. Bake covered over low heat until tender. Before serving, sprinkle the omelet with grated cheese and finely chopped parsley and dill.
Jerusalem artichoke casserole
Peel 500 g Jerusalem artichoke and 100 g carrots, rinse and grate on a coarse grater. Peel and cut the apple into cubes. Beat 2 eggs and mix with 150 g sour cream, salt to taste. Topinambur, carrots and apples pour whipped sour cream and bake in the oven until tender (20-25 min.). Sprinkle with finely chopped walnuts before serving.
Jerusalem artichoke compote with lemon
In 1 liter of water, lower 3 tbsp. tablespoons of dried Jerusalem artichoke slices, boil, add a circle of lemon. Insist for 30 minutes.
Jerusalem artichoke kvass
It is prepared in the same way as beet kvass. Peeled and coarsely chopped slices of Jerusalem artichoke tubers to half the capacity are poured for fermentation. 85% of the container is poured with boiled or spring water. They put it on a pallet in a warm place for 2.5-3 days, covered with a napkin on top. Strain the finished kvass, pour into a jug and serve.
Salads containing raw nettles are salted just before serving.
- Raw Jerusalem artichoke leaves and rhubarb leaves are incompatible.
- When preparing salads, it is important that the tubers do not have time to darken. Therefore, after rubbing on a coarse grater, the Jerusalem artichoke mass is immediately dipped into water acidified with vinegar or citric acid for several minutes. Then let the water drain and use the prepared raw materials for the salad.
The hostess can vary the proportions of the offered components of the dishes according to her taste.