The root vegetable, which has the second name “earthen pear”, is known for its beneficial properties. It contains vitamins B, PP, C, essential amino acids and minerals. Amino acids found in it include arginine, lecithin, and lysine. Jerusalem artichoke has a high content of inulin - natural insulin. Therefore, it is recommended for diabetics to eat it regularly. Potassium and magnesium, phosphorus and chromium, silicon and calcium are the main minerals contained in Jerusalem artichoke.

The abundance of nutrients in the earthen pear makes it indispensable in the diet of people suffering from obesity and metabolic disorders.

The taste of raw Jerusalem artichoke resembles a stalk to some, and nuts to others. Raw tubers are good in salads. But its use is not limited to this. There are many recipes with Jerusalem artichoke, where it is used fried, boiled and stewed, acquiring a new taste reminiscent of mushrooms.

Jerusalem artichoke salads

Adding raw Jerusalem artichoke to such famous salads as vinaigrette and Chinese cabbage gives them a piquant taste. It will take the housewife a little time to prepare them, adding variety to the daily diet and health benefits.

Vinaigrette with Jerusalem artichoke

Products:

• Jerusalem artichoke tubers - 200 g;
• boiled beets - 200 g;
• boiled cabbage - 200 g;
• canned green peas - 1 can;
• onion - 1 small head;
• vegetable oil - for dressing.

How to prepare the salad:

The washed and peeled tubers are cut into cubes and combined with cubes of boiled beets in equal proportions, then the same amount of sauerkraut is added. In addition to the salad, you can add green peas. The salad is completed with chopped onions and any vegetable oil. All ingredients are mixed and the salad is ready.

Salad of Chinese cabbage and earthen pear

Main components:

• Jerusalem artichoke - 250 g;
• Chinese cabbage - 150 g;
• corn - 0.5 cans;
• fresh cucumber;
• boiled egg - 2 pcs.

All components are cut (tubers into cubes, cabbage into strips) and mixed. Add corn, chopped boiled eggs, cucumber. Salt, pepper, mayonnaise, and herbs are added to your taste.

Jerusalem artichoke with mushrooms

To prepare the salad you will need the following products:

• Jerusalem artichoke - 300 g;
• mushrooms - 200 g;
• corn - 100 g;
• eggs - 3 pcs.

Preparation:

The washed Jerusalem artichoke is boiled for five minutes. Diced tubers are combined with chopped boiled eggs and mushrooms. Then add corn, ground pepper, salt, herbs and dressing (mayonnaise). Mix everything thoroughly and the salad is ready.

Second courses of Jerusalem artichoke

Many will be surprised to learn that these root vegetables make delicious, unusual pancakes, pancakes, and casseroles. Jerusalem artichoke goes well in such dishes with carrots, pumpkin, and zucchini. We'll tell you how to make pancakes from zucchini and pear tubers. If desired, zucchini can be replaced with pumpkin and carrots.

Jerusalem artichoke and zucchini pancakes

Products:

• Jerusalem artichoke - 500 g;
• zucchini - 500 g;
• chicken eggs - 4 pcs.;
• flour - 1 glass;
• salt to taste.

Preparation:

Take equal proportions of zucchini and Jerusalem artichoke tubers (about 0.5 kg), wash and peel. Young zucchini and tubers do not need to be peeled, just cut off the ends. Then grate the vegetables on a grater, preferably with large meshes. Add four eggs, a glass of flour, and salt to taste to the crushed mass. Spoon the resulting liquid mass into a frying pan and fry on both sides.

Pepper with rice and Jerusalem artichoke

Ingredients:

• rice - 1 glass;
• carrots - 1 pc.;
• Jerusalem artichoke tubers - about.5 kg;
• onion - half a head;
• garlic - 5 cloves;
• salt and pepper - to taste;
• bell pepper - 10 pcs.;
• sour cream - for filling.

How to cook:

The taste of pepper stuffed with Jerusalem artichoke and rice is original.

A glass of washed rice is lightly boiled. Grated carrots and sauteed in vegetable oil, and lightly fried onions are added to it. A pound of Jerusalem artichoke tubers is grated and added to the rice. To the total mass add 5-6 cloves of garlic, pressed through garlic, salt, ground black pepper. Ten sweet peppers are doused with boiling water, cleared of seeds and stuffed with the finished mixture. Stuffed peppers are placed in a saucepan, poured with sour cream and stewed in the oven.

The next recipe that we want to offer you, few have tried - it is an earthen pear baked with mushrooms.

Jerusalem artichoke baked with mushrooms

Products for the dish:

• Jerusalem artichoke - 500 g;
• mushrooms - 500 g;
• onion - 1 head;
• cheese - 50-80 g;
• green;
• sour cream;
• salt - to taste.

How to cook:

Take root vegetables and mushrooms in equal proportions - 0.5 kg each. The washed tubers are cut into large pieces or circles. Mushrooms (champignons, oyster mushrooms) are washed and cut into small pieces. Chop the onion head. Place Jerusalem artichoke, onion, and then mushrooms in layers in a saucepan. Top with salt, sprinkle with grated cheese and herbs. Finally, pour in sour cream, place in the oven and simmer until done.

Video recipes from Jerusalem artichoke

Quick video Jerusalem artichoke recipe from Nadezhda Vykhodtseva:

Jerusalem artichoke and celery salad

In the next video you will learn how to cook delicious Jerusalem artichoke salad with apples

Just before use, the Jerusalem artichoke is thoroughly washed in a large bowl or pan with water using a brush to remove any remaining soil. They do not peel off the peel, but remove the remaining roots, cut off the rough upper and lower ends of the tuber and damaged areas.
Jerusalem artichoke or earthen pear is a valuable medicinal plant, which in terms of vitamin composition and benefits can be equated to golden root. Jerusalem artichoke has a slightly sweet taste, similar to the taste of nuts. The products have a pronounced sugar-cholesterol-lowering and anti-cancer property, since Jerusalem artichoke tubers contain the most important amino acids: arginine, histidine, valine, leucine, isoleucine, lysine, tryptophan, methionine and phenylalanine; phosphorus, iron, a lot of digestible organic silicon, mineral salts; selenium, zinc, potassium, magnesium and other trace elements. In addition, earthen pear is rich in aneurin, contains the polysaccharide inulin, nitrogenous substances, fiber, proteins, sugars, carbohydrates, as well as vitamins B1, B2, B3 (PP), B6, B9, C, pectins, organic acids (citric, malonic, apple, amber, fumar). Jerusalem artichoke helps fight many diseases: it is used for anemia, salt deposits, gastritis, skin and heart diseases, and weakened immunity; for cardiovascular diseases: hypertension, atherosclerosis, coronary heart disease, tachycardia, heart attack, stroke, thrombophlebitis, etc.; anemia, allergies, arthrosis, osteochondrosis, osteoporosis, diseases of the urinary system, in the fight against excess weight, Jerusalem artichoke helps stabilizes sugar in the body, strengthens the nervous system well after stress. All useful properties It is impossible to list Jerusalem artichokes; there are a lot of them.

Sweet pepper stuffed with rice and Jerusalem artichoke

Jerusalem artichoke 500 g,
rice 1 cup,
carrots 200 g,
sweet bell pepper 10-15 pcs.,
garlic 5-6 cloves,
onion 200 g,
1/2 teaspoon ground black pepper, salt to taste.

Rinse the rice and boil until half cooked; you can simply pour boiling water over it and soak in it until it swells.

Wash the carrots, peel them, chop them on a coarse grater and sauté in vegetable oil. Peel the onion, chop finely, sauté in vegetable oil. Peel and crush the garlic cloves.

Jerusalem artichoke wash, grate. To prepare the minced meat, combine rice, onion, carrots, garlic and Jerusalem artichoke, add salt and ground black pepper, mix thoroughly. Pour boiling water over the sweet peppers, cut off the bottoms, remove the seeds, fill the peppers with minced meat, place the stuffed peppers in a saucepan, pour in sour cream and bake in the oven.

Zucchini stuffed with mushrooms and Jerusalem artichoke

You will need: - zucchini

for minced meat:

mushrooms - 800g
Jerusalem artichoke - 500g
carrots - 100g
onion - 100g
vegetable oil - 50g
black pepper (ground) - 1/4 tsp; salt - to taste.

Cut the zucchini into circles 2-2.5 cm thick, remove the core and fill the free space with minced meat, place on a baking sheet greased with vegetable oil, pour vegetable oil on top and bake in the oven.

Boil and chop the mushrooms. Chop the carrots on a coarse grater. Finely chop the onion and sauté in vegetable oil along with the carrots. Grate the Jerusalem artichoke on a coarse grater, combine with mushrooms and sauteed vegetables, mix thoroughly, adding salt and ground black pepper.

Mussels and Jerusalem artichoke risotto

0.5 kg mussels, peeled
400 Jerusalem artichoke
3 cloves garlic
3 shallots
150 ml white wine (or apple cider vinegar)
50 g butter
2 tablespoons olive oil
250 g rice
800 ml fish stock
2 tablespoons processed cheese
3 tablespoons grated sausage cheese (or Parmesan)
1 tablespoon chopped fresh parsley

1. Wash the mussels, place in a saucepan with one clove of minced garlic, add white wine, 1 chopped shallot and half the butter. Cover and cook for 5-10 minutes, drain and set aside.

2. Peel and finely chop the Jerusalem artichoke, crush the remaining garlic and chop the shallots. Heat the oil in a frying pan and fry the garlic, Jerusalem artichoke shallots for 5 minutes.

3. Add rice to the pan and simmer, stirring, for another 2 minutes. Add mussel broth and a small amount of fish broth. Continue cooking, stirring frequently and adding more broth, until the rice is tender.

4. Now add mussels, melted cheese and Parmesan, season and serve.

Make your favorite dough and place in a pie pan. Thinly slice the peeled Jerusalem artichoke and potatoes. Grate the cheese. Fill the pie with alternating layers of the above, adding your favorite seasonings and fresh herbs, herbs, and thyme. Add some milk. Cover with dough. Brush the surface of the pie with egg. Bake for 45 minutes - 1 hour.

Cookies with Jerusalem artichoke

Jerusalem artichoke - 0.5 kg,
eggs - 2 pcs.,
salt - 0.5 teaspoon, with
soda - 0.5 teaspoon,
sugar - 100 g,
flour - 0.5-0.6 kg,
butter - 100 g (for diabetics, exclude sugar from the recipe).
Grate the Jerusalem artichoke tubers on a fine grater, add eggs, butter, salt, baking soda, sugar, flour. Knead a not very stiff dough. Spoon the resulting dough onto a greased baking sheet. Bake in the oven at 200 C.

Jerusalem artichoke soup

1 large onion
1 piece Jerusalem artichoke
1-2 potatoes, chopped
1/2 liter milk
1/2 liter of water
thyme, bay leaf
100 ml heavy cream
green onions for garnish
oil

additionally
4 ounces nuts
vegetable oil

Fry onion in oil, add chopped raw Jerusalem artichoke and simmer for 20 minutes. Add potatoes, milk, water, herbs and seasonings. Simmer for another 30 minutes over low heat. Grind the mixture through a sieve or blender. Place back in the pan, bring to the boil, add the cream and serve with the green onions. When using nuts, they are crushed and sprinkled on top, sprinkled with vegetable oil.

What else can you make from Jerusalem artichoke?

Few people know about this unusual plant with an interesting name. But there are many recipes for making Jerusalem artichoke or earthen pear.

A simple recipe for cooking Jerusalem artichoke. It is recommended to try it when you first become acquainted with the plant.

A very simple and tasty recipe.

Required Products:

• several pieces of Jerusalem artichoke;
• mustard;
• 150 milliliters of milk;
• spoon of starch.

Cooking process:

1. First, let's prepare the sauce in which we will stew the vegetable. Mix starch with milk, heat, remembering to stir constantly. As soon as the mixture becomes thicker, add mustard to it and remove from the stove.
2. We wash the Jerusalem artichoke, remove the skin and cut it into small pieces, put it in a frying pan or pan, pour in the sauce and cook for about 15 minutes over low heat.

Jerusalem artichoke gratin

Are you used to potato gratin? Try something new and make it with Jerusalem artichoke.

Required Products:

• about 700 grams of Jerusalem artichoke;
• 30 grams of cheese;
• 500 grams of any minced meat;
• two spoons of sour cream;
• one onion;
• spices as desired.

Cooking process:

1. We start by preparing Jerusalem artichoke. You need to wash it, remove the skin and boil it like a potato until it becomes soft. After this, turn it into puree.
2. In a bowl, mix spices, minced meat and chopped onion.
3. Prepare a baking dish and first put a layer of meat in it, and then cover it with a layer of puree. The top is sprinkled with grated cheese and the whole thing is cooked for about 20 minutes at 200 degrees.

Salad with cheese

This plant is distinguished by its beneficial properties, and you can cook from it not only dishes with meat. After all, there are recipes for making Jerusalem artichoke salads that are light and tasty.

Required Products:

• 150 grams of feta cheese;
• 300 grams of Jerusalem artichoke;
• a little mayonnaise;
• a small jar of pitted olives;
• two sweet peppers;
• various greens.

Cooking process:

1. Let the Jerusalem artichoke lie in cold water for a while. Then we clean it and cut it into thin slices. It is advisable to immediately mix it with mayonnaise, otherwise it will darken.
2. Add cheese cut into squares and chopped herbs to the vegetable.
3. Then remove excess liquid from the canned food and add olives to the remaining ingredients.
4. Cut the pepper into thin strips, put it in a bowl and mix everything well.

How to make Jerusalem artichoke soup?

This versatile vegetable, which can be used both raw and for first courses, is a valuable product for various diseases.

Required ingredients for preparation:

• 20 grams of cream;
• 500 grams of Jerusalem artichoke;
• about a liter of broth;
• 20 milliliters of lemon juice;
• one onion;
• herbs, spices and garlic.

Cooking process:

1. Remove the skin from the Jerusalem artichoke, cut it into medium-sized pieces and pour in lemon juice, and then broth.
2. We also put chopped herbs and small pieces of garlic and onion there. At this point you can introduce the seasonings you decide to use.
3. Wait until the contents boil, keep on fire for about 15 minutes until the Jerusalem artichoke becomes soft. After this, mash all the products until pureed, add cream and let it boil again.

Vegetable stew with Jerusalem artichoke

An excellent summer recipe, also very low in calories, but no less tasty.

Required Products:

• one eggplant;
• two Jerusalem artichokes;
• any greens, as much as possible;
• three tomatoes;
• one onion;
• various seasonings.

Cooking process:

1. As always, we start by cleaning the Jerusalem artichoke. After this, it, along with the eggplants and onions, needs to be cut into small pieces and placed in a frying pan. Pour in just a little water and simmer, closing the lid for about 5 minutes.
2. While the water is evaporating, chop the tomatoes and chop the herbs, which are added to the rest of the products when there is almost no liquid left. Leave the vegetables for about 7 minutes, then remove.

Casserole in the oven

Another recipe from this plant that does not require special skills or a large amount of products.

Required ingredients:

• 100 grams of cheese;
• a small packet of cream;
• 700 grams of Jerusalem artichoke;
• two cloves of garlic;
• spices.

Cooking process:

1. We send the peeled Jerusalem artichoke to boil in salted water until soft, after which we cut it into slices.
2. Place some of the vegetables in a baking dish, add spices and small pieces of garlic to them. We do this until the main component runs out.
3. Now you need to heat the cream and pour it into the mold with the root vegetable. Top with shredded cheese and keep in the oven for about 40 minutes at 180 degrees.

Jerusalem artichoke jam recipe

A good winter recipe that will keep you warm during the cold season.

Required ingredients:

• about a kilogram of Jerusalem artichoke;
• any other fruit. You can use plums or apples - 500 grams;
• 5 grams of citric acid.

Cooking process:

1. The Jerusalem artichoke is peeled and cut into circles with a thickness of no more than 6 millimeters. The selected fruits are also crushed and pitted.
2. Now all this needs to be poured with a small amount of water and simmered until the fruits become soft. Then cover with a lid, reduce the heat to almost the minimum level, and keep for about 40 minutes.
3. All that remains is to grind the stewed fruit so that a homogeneous mass is obtained, boil for 10 minutes and add citric acid.

The benefits and harms of vegetables

It is most often recommended to use Jerusalem artichoke for diabetes mellitus, as it lowers sugar levels. In addition, it regulates blood pressure, normalizes metabolism, and has a beneficial effect on the cardiovascular and nervous system.

With the help of Jerusalem artichoke, you can relieve the liver due to the fact that it contains easily digestible carbohydrates. It contains a lot of B vitamins, fiber and antioxidants. It perfectly cleanses the intestines, removes swelling and extra pounds. Earthen pear is used in cosmetology to normalize the condition of the skin.

As for harm, the only contraindication is intolerance to this root vegetable, which is very rare.

Ecology of consumption: American Indians call Jerusalem artichoke “the food of long-livers.” We offer you a selection of the best recipes

Jerusalem artichoke can produce crops in autumn and early spring. It contains about 18% natural inulin, which replaces starch and sugar, as well as organic magnesium, potassium, silicon, vitamins and almost all amino acids that increase the number of T-lymphocytes in the human body, which leads to increased immunity.

In addition, regular consumption of Jerusalem artichoke rejuvenates the circulatory system by 20 years. It’s not for nothing that the American Indians called it “the food of long-livers.” And they consumed a lot of it as food. They believed that Jerusalem artichoke restored the taste for life and saved from many diseases. Let's also master recipes for dishes with Jerusalem artichoke!

Jerusalem artichoke dishes

It is preferable to make salads from fresh tubers, since they retain the greatest amount of nutrients. But even after heat treatment, dishes made from Jerusalem artichoke retain high healthy, nutritional and taste qualities.

Jerusalem artichoke salad with radish

Take Jerusalem artichoke and radish tubers in arbitrary proportions, wash them thoroughly, peel them and grate them on a coarse grater. Add any chopped greens, green onions, salt and sour cream to the salad.

You can also make Jerusalem artichoke salad with carrots, radishes, boiled eggs, and use mayonnaise and vegetable oil as a dressing.

Chops with Jerusalem artichoke

Cut large tubers into slices. Heat vegetable oil in a frying pan and place Jerusalem artichoke slices in it, and chops on them. Reduce heat and cover the pan with a lid. When turning the chops, leave the Jerusalem artichoke layer in place. Serve the chops directly on a slice of Jerusalem artichoke, sprinkled with herbs.

Tartlets with Jerusalem artichoke

Grate the peeled Jerusalem artichoke on a coarse grater and fry in vegetable oil. Boil steamed rice until tender, mix with finely chopped hard-boiled egg and Jerusalem artichoke, season with sour cream. Place this mixture into tartlets and bake them in the oven.

Vegetable stew

Cut the eggplants, Jerusalem artichokes and tomatoes into slices, and the onions into half rings. Boil the onion in a small amount of water, then add the eggplants to it and cook for another 3-4 minutes. After this, place pieces of Jerusalem artichoke into the pan and keep it on the fire for another 2-3 minutes. The tomatoes are added after the pan is removed from the heat. The dish needs to be stirred, covered with a lid and allowed to brew for about half an hour. Serve with finely chopped greens.

Jerusalem artichoke pancakes

Ingredients:

• 500 g Jerusalem artichoke
• 200 g zucchini
• 2 eggs
• 100 g flour
• vegetable oil
• salt

Wash the Jerusalem artichoke and zucchini, peel and grate on a coarse grater. Eggs, flour and salt are added to the chopped vegetables. Mix everything thoroughly until a semi-liquid dough is obtained. Place the resulting mass in a tablespoon onto a hot frying pan, greased with sunflower or other vegetable oil. Fry the pancakes on both sides.

Jerusalem artichoke casserole

Ingredients:

• 500 g Jerusalem artichoke
• 50 g milk
• vegetable oil
• 2 eggs
• salt

Peel the Jerusalem artichoke and grate on a coarse grater. After this, you need to fry it in vegetable oil. Mix fried Jerusalem artichoke with eggs beaten with milk, add salt. Mix the mixture well and place in a frying pan greased with vegetable oil. Bake in the oven at 180 degrees.

Maceduan vegetable

Ingredients:

• 200 g cauliflower
• 200 g green beans
• 200 g Jerusalem artichoke
• 200 g artichokes
• 200 g asparagus
• 200 g potatoes
• 200 g turnips
• fried crackers
• 2 cups cream

Boil all vegetables: cauliflower, Jerusalem artichoke, beans, artichokes, asparagus, new potatoes, turnips until soft. After this, you can add nutmeg to taste. Add toasted crackers to the boiled vegetables, pour in 2 cups of cream, add salt and bake in the oven.

Jerusalem artichoke cutlets

Ingredients:

• 500 g Jerusalem artichoke
• 500 g carrots
• 2 eggs
• 2 tbsp. semolina
• 100 g cream

Peel the Jerusalem artichoke and carrots and grate them on a coarse grater. Pour the prepared vegetables with cream, salt and simmer until tender over low heat under the lid. Add eggs and semolina to hot stewed vegetables, then mix very quickly until smooth. Cutlets are formed from the resulting mass and fried in vegetable oil on both sides.

Jerusalem artichoke with pumpkin and lemon

Ingredients:

• 500 g Jerusalem artichoke
• 500 g pumpkin
• 1 lemon
• salt

Peel the Jerusalem artichoke and pumpkin and cut into small pieces. Cut the lemon into thin slices along with the peel. Mix all ingredients, add salt and simmer over low heat until cooked.

Jerusalem artichoke salad

Ingredients:

• 500 g Jerusalem artichoke
• 100 g canned corn
• 4 eggs
• sour cream
• salt

Peel the Jerusalem artichoke and boil in salted water until tender. Boil the eggs and cool. Cut the boiled Jerusalem artichoke and eggs into small cubes, add corn, season with sour cream and mix well.

Jerusalem artichoke in batter

Ingredients:

• 500 g Jerusalem artichoke
• 1 egg
• 2 tbsp. flour
• 2 tbsp. sour cream
• salt, pepper

Peel the Jerusalem artichoke and boil until tender. Prepare the batter by mixing the egg, sour cream, flour and adding salt and pepper to taste. Dip Jerusalem artichoke in batter and fry in vegetable oil in a hot frying pan until golden brown. You can serve Jerusalem artichoke in batter with herbs and sour cream.

Jerusalem artichoke in milk

Ingredients:

• 300 g Jerusalem artichoke
• 200 g milk
• 2 tbsp. butter
• 1 tbsp. flour
• salt
• green

Peel the Jerusalem artichoke, cut into small cubes and cook until tender in milk diluted with water in a 1:1 ratio. After this, remove the Jerusalem artichoke, add flour sautéed in butter to the milk and cook until thickened. Pour the resulting sauce over the Jerusalem artichoke. Serve with chopped herbs.

Green cabbage soup:

Cut pre-blanched young nettles into strips. Chop the young sorrel leaves. Fry onion rings in vegetable oil, add chopped nettles and sorrel, fry for another 5-7 minutes. Cut the Jerusalem artichoke into strips. Place all this in a saucepan, add salted water and cook until tender. Before serving, season with cubes of fried croutons, sour cream, finely chopped egg, herbs and spices.

Country-style bean soup:

Cut the Jerusalem artichoke into cubes, blanch for 3-5 minutes, fry in butter with onions. Cook white beans soaked for 5-6 hours until half cooked, season with fried Jerusalem artichoke, and season with herbs five minutes before readiness.

Cream soup:

For two servings of soup you need: 0.8 kg of peeled Jerusalem artichoke, 0.5 liters of chicken or beef broth (can be replaced with vegetable broth if desired), 100 g of butter, a sprig of thyme, a small onion, carrots, 100 g of spinach, juice of 1/3 lemon.

The soup base is prepared as follows. Sliced ​​Jerusalem artichoke with 70 grams of oil is stewed in its own juice over low heat until the Jerusalem artichoke is completely softened (depending on the variety and quality of the vegetable - up to 1.5-2 hours) under a tightly closed lid. Then this mass is chopped in a blender or ground through a fine sieve.

Finely chopped spinach is sautéed in 30 g of butter until wilted. The broth is boiled for 20 minutes with onions, carrots, thyme, and bay leaves. Then filter. Beat Jerusalem artichoke puree with broth to the desired consistency, add fried spinach and season with spices to taste.

Side dishes

About side dishes from Jerusalem artichoke, we can say that their preparation is similar to the preparation of side dishes from other vegetables and can be served with traditional sauces and spices to taste.

Boiled Jerusalem artichoke

Depending on the size of the tubers, boil (it is better to scrape) in salted water for 12-30 minutes with the onion and spices to taste. Remove and let the water drain. You can prepare many types of dishes from this preparation.

Jerusalem artichoke in Polish:

Pour freshly boiled Jerusalem artichoke with melted butter, sprinkle with ground fried croutons, and garnish with herbs.

Jerusalem artichoke baked with asparagus:

Cut the boiled Jerusalem artichoke into strips, place in a thin layer in a mold greased with butter and sprinkled with crackers, pour in a dressing of sour cream and raw egg, place a layer of asparagus on top, sprinkle with grated cheese and chopped walnut kernels, bake in the oven for 12-15 minutes.

Jerusalem artichoke fries:

Fry the tubers cut into strips for 5-7 minutes in deep fat, let cool. Before serving, dip in batter and fry in a deep fryer until crust forms and sprinkle with fried parsley.

Recipe for the dish “Jerusalem artichoke, stewed with onions.”

To prepare the dish, prepare: 2 branches of lemon balm, 4 onions, 500 g of Jerusalem artichoke, half a glass of cream, 20 g of butter, 1 tbsp. l. lemon juice, 1 tsp. mustard.

Peel the Jerusalem artichoke, cut into thick slices, blanch in salted boiling water for about 1 minute. Chop the onions, sauté in melted butter, add mustard and cream. Place Jerusalem artichoke slices into this mixture, simmer over low heat for about 12 minutes, season with lemon juice. Before serving, sprinkle the dish with chopped lemon balm.

Recipe for Jerusalem artichoke puree soup.

To prepare the dish, prepare: 2 onions, 500 g of Jerusalem artichoke, 3 cups of meat broth, 1 bunch of green onions, 30 g of butter, 3 tbsp. spoons of flour, 100 g of sour cream, nutmeg, pepper and table salt - to taste.

Wash, peel and cut the Jerusalem artichoke into circles. Sauté it together with chopped onions. Place the vegetables in the boiling broth and cook for 15 minutes, covered. When serving, sprinkle the soup with slices of green onions.

Recipe for fishermen's cabbage soup with Jerusalem artichoke

To prepare the dish, prepare: 200 g of nettle, 200 g of Jerusalem artichoke, 300 g of fish, 1 bay leaf, 1 onion, 200 g of sorrel, black peppercorns and table salt to taste.

Wash the young nettles, blanch them for 3 minutes in salted boiling water, place in a colander, let the water drain, and cut into strips. Wash and chop the sorrel leaves. Cut the onions into rings and fry them in vegetable oil. Peel the Jerusalem artichoke tubers and cut into strips. Place the Jerusalem artichoke and greens in a saucepan, add lightly salted boiling water and cook until fully cooked. A minute before the end of cooking, add spices and fried onions to the fishermen's cabbage soup. When serving the dish, place a piece of boiled fish fillet on the plate.

Recipe for stew of tomatoes, eggplants and Jerusalem artichoke.

To prepare the dish, prepare: 3 onions, 200 g tomatoes, 250 g eggplants, 250 g Jerusalem artichoke, green onions, parsley and dill.

Cut the Jerusalem artichoke into thick slices, and the peeled eggplants into slices. Pour 3/4 cup of water into a saucepan, cook finely chopped onion in it, and then cook the eggplants for 3 minutes. Add Jerusalem artichoke and cook for about 2 minutes. Place finely chopped tomatoes in a saucepan and keep warm for 10 minutes. Before serving, sprinkle the stew with finely chopped herbs. published

Jerusalem artichoke, or Jerusalem artichoke, or tuberous sunflower (lat. Heliánthus tuberosus), is a species of perennial herbaceous tuberous plants of the genus Sunflower of the Asteraceae family (lat. Asteraceae). The plant is also known under the names “earthen pear”, “Jerusalem artichoke”, “bulba”, “bulva”, “barabola”.

Ingredients: protein (up to 3%), mineral salts, soluble polysaccharide inulin (16 to 18%), fructose, trace elements, 2–4% nitrogenous substances, vitamin B1, vitamin C, carotene.

The chemical composition of Jerusalem artichoke tubers is similar to potatoes. They are superior in nutritional value to many vegetables and are twice as valuable as fodder beets.

I really love eating Jerusalem artichoke raw as a snack, but it turns out that you can cook a lot of tasty and healthy dishes with it. To start, I chose 4 simple recipes. Hope you enjoy it. :)

Recipe No. 1. Stewed Jerusalem artichoke with rosemary

Ingredients:

• 1 tablespoon olive oil;
• 2 cups (approximately 450 g) Jerusalem artichoke, peeled and diced;
• 2 tablespoons of water;
• salt and pepper to taste;
• 1 tablespoon butter;
• 2 sprigs of fresh rosemary;
• 1½ tablespoons balsamic vinegar.

Preparation

Heat 1 tablespoon of olive oil in a deep frying pan and add peeled and diced Jerusalem artichoke and water. Salt and pepper to taste. Cook over medium heat, stirring frequently, for about 8 minutes or until the Jerusalem artichoke is golden brown, and place in a dish.

In the same pan, add a tablespoon of butter and rosemary. Cook for about 2 minutes until the butter begins to brown. Then remove the pan from the heat, add balsamic vinegar and mix the sauce well.

Pour this sauce over the finished Jerusalem artichoke and serve.

Recipe No. 2. Jerusalem artichoke with rice and lemon

Ingredients:

• 1 kg of Jerusalem artichoke, peeled and cut into large pieces;
• ¼ cup olive oil;
• ½ medium onion, diced;
• 2 cups of water;
• 1 teaspoon sugar;
• ½ teaspoon salt;
• 1 tablespoon rice;
• 1 tablespoon lemon juice;
• 1 tablespoon dried mint.

Preparation

Add olive oil to a deep frying pan and sauté the onion in it for about 5 minutes or until it turns golden. Then add the chopped Jerusalem artichoke and sauté together with the onion for another 5 minutes.

Add 2 cups of water, salt and sugar to the pan. Bring to a boil and cover with a lid. Reduce heat and cook for 5 minutes.

Then add lemon juice and rice, mix well and cover with a lid. Leave to simmer on low heat for another 20–25 minutes.

After the Jerusalem artichoke is cooked, add dried mint to the pan and mix well. Leave for a while so that the dish is saturated with the aroma of mint, and serve.

Recipe No. 3. Cream soup with Jerusalem artichoke and celery

Ingredients:

• 2 tablespoons butter;
• 1 cup chopped onion;
• 2 stalks of celery, cut into small pieces;
• 2 large garlic cloves, minced;
• 1 kg of Jerusalem artichoke, peeled and cut into pieces;
• 1 liter of water or broth (chicken or vegetable);
• salt and black pepper to taste.

Preparation

Heat the butter in a soup pot. Add onion and celery and sauté until soft. Then add chopped garlic to the pan, add salt and cook for another 1 minute.

Add Jerusalem artichoke and 1 liter of water or broth, mix well, cover the pan with a lid and reduce the heat. Simmer the soup for 45 minutes or until the Jerusalem artichoke begins to soften.

Beat the finished soup in a blender and pass through a fine sieve until the puree is smooth. Taste it and add the required amount of salt and black pepper. Serve it on the table.

Recipe No. 4. Salad with Jerusalem artichoke, arugula and Parmesan

Ingredients:

• 2 tablespoons orange juice;
• 1 tablespoon + 1 teaspoon red wine vinegar;
• 1 teaspoon mustard;
• 5 tablespoons of olive oil;
• 450 g Jerusalem artichoke, peeled and cut into thin slices;
• 150 g arugula;
• 55g Parmesan cheese, thinly sliced.

Preparation

Mix orange juice, mustard and wine vinegar in a small bowl. Then gradually add olive oil, stirring constantly so that the salad dressing is smooth. Salt and pepper to taste.

Place arugula, thinly sliced ​​Jerusalem artichoke and Parmesan into a salad bowl. Pour in the dressing and mix well (you can even use your hands). Serve the finished salad on the table.