Dishes from Jerusalem artichoke: recipes. Jerusalem artichoke dishes for diabetics

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

A simple recipe for cooking dishes from Jerusalem artichoke. It is recommended to try when you first meet the plant.

A very simple and delicious recipe.

Required products:

• a few pieces of Jerusalem artichoke;
• mustard;
• 150 milliliters of milk;
• a spoonful of starch.

Cooking process:

1. First, let's prepare the sauce in which we will stew the vegetable. Mix starch with milk, heat, not forgetting 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 from it and cut it into small pieces, put it in a frying pan or in a saucepan, pour over the sauce and cook for about 15 minutes over low heat.

Jerusalem artichoke gratin

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

Required products:

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

Cooking process:

1. We start with the preparation of Jerusalem artichoke. It must be washed, removed from the skin and boiled like a potato, so that it becomes soft. After that, turn it into a 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 all this 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, which are light and tasty.

Required products:

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

Cooking process:

1. For some time we leave Jerusalem artichoke to lie down in cold water. Then we clean it and cut it into thin plates. It is advisable to immediately mix it with mayonnaise, otherwise it will darken.
2. To the vegetable we spread the cheese cut into squares and chopped greens.
3. Then we remove the excess liquid from the canned food and pour the olives to the rest of the ingredients.
4. Cut the pepper into thin strips, put in a bowl and mix well.

How to cook Jerusalem artichoke soup?

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

Required ingredients for cooking:

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

Cooking process:

1. We remove the skin from the Jerusalem artichoke, cut it into medium-sized pieces and pour over the lemon juice, and then the broth.
2. We put chopped greens and small pieces of garlic and onions there. At this stage, you can enter the seasonings that you decide to use.
3. Wait until the contents boil, keep on fire for about 15 minutes until the Jerusalem artichoke becomes soft. After that, mash all the products to a puree state, add the cream and let it boil again.

Vegetable stew with Jerusalem artichoke

An excellent summer recipe, besides, it is quite low-calorie, but no less tasty for that.

Required products:

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

Cooking process:

1. As always, we start with cleaning the Jerusalem artichoke. After that, it, along with eggplant and onions, needs to be cut into small pieces and sent to the pan. Pour in quite a bit of water and simmer, covering with a lid for about 5 minutes.
2. While the process of evaporating water is in progress, chop the tomatoes and chop the greens, which are added to the rest of the products when there is almost no liquid left. Hold the vegetables for about 7 minutes more, then remove.

Oven casserole

Another recipe from this plant does not require special skills and a large number of products.

Required Ingredients:

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

Cooking process:

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

Jerusalem artichoke jam recipe

A good recipe for cooking for the winter, which will warm in 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. Jerusalem artichoke is cleaned, cut into circles with a thickness of not more than 6 millimeters. Selected fruits are also crushed and pitted.
2. Now all this needs to be poured with a small amount of water and sent to stew until the fruit becomes soft. After we cover with a lid, we remove the fire almost to the minimum level, and hold for about 40 minutes.
3. It remains only 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

Most often, it is recommended to use Jerusalem artichoke in 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 systems.

If you do not know how to eat Jerusalem artichoke, then the presented article is designed specifically for you. In addition, we will tell you about the useful properties of this product, whether it has contraindications and how exactly it should be prepared at home.

General information about the vegetable

Before telling you about how to eat Jerusalem artichoke, you need to tell what this product is.

Jerusalem artichoke is a perennial tuberous plant of the Sunflower genus. Its name comes from the name of the Brazilian Indians who belonged to the Tupinambas tribe.

The root system of this plant is powerful and quite deep. On underground stolons, edible tubers of the same name are formed, which have various shapes, as well as a white or slightly yellowish color (sometimes red or purple). According to its taste, Jerusalem artichoke very much resembles a turnip or a cabbage stalk (when raw).

Where does it grow?

Jerusalem artichoke, the price of which is not very high (20-25 Russian rubles per kilogram), is quite common in our country. In the central zone of the Russian Federation, such tubers tolerate winter well. In the wild, this plant is often found in North America.

Scope of earth pear

Jerusalem artichoke root is a very valuable product. That is why such a plant is often grown both for fodder and technical, and for food purposes.

As for the leaves and stems, they are well ensiled. As a rule, they are harvested at the end of September or in the first half of October with a special combine or mower.

Jerusalem artichoke root is also dug up in autumn and is very often used in hunting farms, where it serves as an excellent food for elks, hares, wild boars and deer. It should be noted that such a plant is often grown in dachas as forage belts. As a rule, this landing is located along roads, edges or clearings.

Potato, Jerusalem artichoke, sweet potato - all these are root crops, which significantly increase the milk productivity of cows and sows, increase milk yield, and also increase the fat content of milk. If you feed birds with this product, they will begin to rush 2 or even 3 weeks ahead of schedule.

In what form is the vegetable used?

Few people know how to eat Jerusalem artichoke. Such tubers are often consumed boiled, fried, stewed and even raw. To do this, the roots of the plant of the same name need only be dug out of the ground (in exactly the same way as potatoes), and then washed and cleaned.

How is Jerusalem artichoke used in cooking?

Now you know what a root crop like Jerusalem artichoke is. There are quite a few recipes that use this outlandish vegetable. Salads, side dishes, second and first courses, as well as teas, compotes, coffee and other drinks are made from it. It cannot be said that the presented product is very often used for drying and canning.

Cooking Jerusalem artichoke does not take much time. If you decide to fry it in oil, then you should know that such a dish is quite reminiscent of By the way, Jerusalem artichoke chips are very popular among young people.

Unlike ordinary potatoes, dug out tubers of this plant are not able to be stored for too long. That is why it is quite difficult to stock up on them for future use.

In America, such a root crop is often used to make a dietary substitute for coffee, which is similar. Also in the United States, Jerusalem artichoke juice is especially popular. It is obtained from the stems of the plant, which are crushed under pressure.

Varieties and hybrids of Jerusalem artichoke

How to eat Jerusalem artichoke, we told above. However, I would like to tell you that today there are more than 300 hybrids of this plant. Jerusalem artichoke, whose varieties are simply impossible to remember, may differ in the volume of green mass, a large yield of tubers, as well as a special decorative effect, etc. In our country, the following types are most popular: Kiev white, Patat, Red, Maikop, Spindle-shaped, Early ripening, White, Volzhsky, Nakhodka, Interest, Vadim, North Caucasian, Leningrad, etc.

Other names for Jerusalem artichoke

Jerusalem artichoke, the medicinal properties and contraindications of which will be presented below, has many different names. It is also called an earthen pear, and a solar root, and a Jerusalem artichoke, and even a tuberous sunflower. However, it should be noted that regardless of the name of this vegetable, its taste does not change at all. This is a sweetish product from which you can easily and quickly make the most delicious dishes.

Ground pear (Jerusalem artichoke): useful properties

If you decide to grow this product at your dacha, then you are not mistaken. Indeed, in terms of chemical composition, the tubers of the presented plant are akin to potatoes. But in terms of their nutritional value, they are far superior to the mentioned vegetable. It should be noted that the beneficial properties of which are undeniable, several times more valuable

According to experts, the solar root contains up to 3% protein, soluble polysaccharide inulin, mineral salts, trace elements, fructose and nitrogenous substances. Jerusalem artichoke is also rich in vitamin B1, C and carotene. By the way, the sugar content in the earthen pear increases depending on the timing of the harvest.

Jerusalem artichoke: medicinal properties and contraindications

Often, patients ask their doctors the question of when this vegetable should be eaten. Let's answer it right now.

• Jerusalem artichoke (green mass and tubers) practically does not accumulate heavy metals. In this regard, this product can be eaten even if it was grown in an ecologically unfavorable region.
• If you use an earthen pear every day, then your body will very soon get rid of all the accumulated toxins and toxins. According to doctors, just 90 days of using this product fresh (100 grams each) will help you get rid of some health problems. This happens due to the fact that such tubers contain a lot of pectin, which contributes to the rapid removal of all toxins.
• The earthen pear contains elements such as iron, potassium and silicon. In this regard, it is recommended to use it especially often for those who have a deficiency of the mentioned substances.
• The complex of trace elements contained in Jerusalem artichoke helps to significantly strengthen the heart and blood vessels. Such a vegetable will serve as an excellent replacement for drugs from a pharmacy, or rather potassium-magnesium tablets.
• Jerusalem artichoke juice and syrup, as well as fresh or thermally processed tubers, are actively used in the treatment of anemia. This is due to the fact that this product contains a lot of iron.
• How to use Jerusalem artichoke? With unstable blood pressure, it is recommended to eat 100 g per day raw.
• Ground pear is very useful for dysbacteriosis, as it is able to normalize the intestinal microflora in a short time.
• The sun root protects the liver well, especially after long holidays with drinking strong alcoholic beverages.
• Jerusalem artichoke (culinary recipes using this vegetable will be presented below) is a unique product. The inulin contained in the vegetable is an excellent source of energy. Moreover, it is not capable of causing a sharp rise in blood sugar. In this regard, it is recommended to use it for diabetics, as well as for those who want to become slim and beautiful.
• As mentioned above, ground pear contributes to the normalization of intestinal microflora. That is why it is recommended to use it during severe constipation.
• Jerusalem artichoke syrup is perhaps the best alternative to regular sugar.
• Sunny tuber has anti-inflammatory properties. In this regard, it is ideal for people suffering from diseases of the gastrointestinal tract. So, Jerusalem artichoke treats gastritis, colitis and ulcers, and also promotes tissue healing, is used for heartburn and as a choleretic agent.

Among other things, the mentioned root crop is actively used in cosmetology for rejuvenation and maintaining skin tone.

Contraindications to the use of ground pear

There are currently no contraindications to the use of this vegetable. However, experts say that those who regularly suffer from flatulence should use such a product with caution. If you belong to this category of people, then it is recommended that you include Jerusalem artichoke in your diet only a little and only a few times a week. In other cases, the presented product is not contraindicated.

Rules for eating vegetables

How to use Jerusalem artichoke? Before using the root crop in food, it should be thoroughly washed in water. In this case, it is recommended to use a brush in order to remove all particles of the earth. It should be noted that the skin of the earthen pear is very thin. In this regard, it is not recommended to cut it. You should only remove both tips of the tuber, as well as other damaged areas.

How to use the solar root in diabetes?

Above, we said that such a vegetable is especially often recommended to be included in the diet of diabetics. But here a new question arises about how to eat Jerusalem artichoke in diabetes. In this case, such a root crop can be eaten in exactly the same way as ordinary potatoes, namely, boiled, fried, stewed or baked (for example, with butter, meat, sour cream, etc.).

Consider an approximate recipe for a dietary casserole:

1. A few tubers of Jerusalem artichoke should be thoroughly washed under warm water with a brush, and then coarsely grated and stewed a little on the stove using a small amount of salt and vegetable oil.
2. The resulting slurry needs to be distributed over the surface of the baking sheet, pour it with a mixture of low-fat milk, beaten eggs and semolina.
3. The filled form must be placed in the oven and kept at a temperature of 185 degrees for half an hour.
4. The finished dish should be consumed hot.

It should also be noted that Jerusalem artichoke caviar is also very pleasant in taste. It is prepared as follows:

1. The ground pear is washed in warm water, and then stewed and mashed with a blender or a meat grinder.
2. When you get a fragrant gruel, it should be flavored with salt and other spices, and then mixed with tomato paste, browned carrots and onions.
3. The finished dish is placed in a clay pot, closed and languished at 175 degrees in the oven for 60 minutes.
4. The resulting caviar from an earthen pear can even be preserved and stored for future use.

Cooking dishes from a solar tuber

There are a lot of recipes where the ground pear acts as the main ingredient. So that you can understand how to cook this product at home, we decided to present you with some simple and affordable ways to create delicious dishes.

Salad "Summer"

If you do not want to cook a snack for a long time, then we suggest making the easiest and fastest salad. For it we need:

• medium-sized Jerusalem artichoke - 2 pcs.;
• small cucumber - 2 pcs.;
• medium-sized fresh tomato - 2 pcs.;
• salt and pepper - use to taste;
• linseed oil - a few large spoons;
• cilantro, parsley, fresh dill, onion - optional.

Cooking process

All these vegetables should be thoroughly washed, thinly peeled (if required), and then proceed to chopping. You need to grate the earthen pear, and finely chop the cucumber and tomatoes into cubes. After that, all the components must be combined in one bowl, flavored with spices and herbs (including onions). Finally, they should be seasoned with linseed oil and mixed thoroughly.

I would also like to note that a fresh ground pear is ideally combined with sweet and sour apples, carrots, sauerkraut, bell peppers, celery, broccoli, onions and other ingredients. That is why completely different salads and other snacks can be made from the presented product.

Cooking juice

Freshly squeezed earthen pear juice will serve as an excellent drink for diabetics. You can squeeze it out with a regular juicer or grate it on a small grater, and then squeeze it hard.

Sunflower Soup

The first dish of Jerusalem artichoke is well suited for both young children and adults. To prepare it, we need:

• cauliflower or broccoli - about 100 g;
• juicy carrot - 1 large piece;
• bitter bulb - a large head;
• celery - about 100 g;
• sweet pepper - 1 pc.;
• seasonings, spices and herbs - use at your discretion.

Cooking method

To prepare the first course, fill the pan with ordinary water by 2/3 parts, and then bring it to a boil, put the carrots, broccoli or cauliflower, diced into cubes, onions, sweet peppers, celery and Jerusalem artichoke. If desired, grate or cut into medium pieces. It is recommended to cook dietary soup over low heat for about 12 minutes.

After the dish is fully cooked and all the vegetables become soft, it should be flavored with fresh herbs, and then laid out on plates and served hot to the dinner table. If you want to get a more fragrant dinner, then you can add fresh champignons or any other mushrooms to the broth.

Ground pear coffee

As you have noticed, the preparation of Jerusalem artichoke does not take much time. Boil, stew or fry it should be about ¼ hour. By the way, diet coffee is often made from it. To prepare it, the tubers are washed well in hot water (using a brush), and then poured with boiling water and left in this form for three minutes. After the specified time, all the liquid is drained, and the solar tuber is dried.

After the ground pear has lost all moisture, it is cut and fried in a pan without adding any oils. Finally, the finished product is ground in a coffee grinder. It is brewed exactly the same way as regular coffee.

Jerusalem artichoke is an excellent substitute for potatoes!

If for some reason you cannot eat potatoes, then it can be easily replaced with an earthen pear. In terms of taste, fried, boiled or baked Jerusalem artichoke practically does not differ from the mentioned vegetable. Although in its raw form it is quite difficult to compare it with potatoes. Indeed, in its raw form, it looks more like a turnip or a cabbage stump.

So, if you want to get delicious and satisfying pancakes, then we suggest using the following recipe. It will require:

• large carrot - 1 pc.;
• Jerusalem artichoke - 2 pcs.;
• large fresh egg - 2 pcs.;
• pumpkin - a piece per 100 g;
• grated onion - a small head;
• white flour - a couple of dessert spoons;
• fine salt - a pinch;
• vegetable oil - 55-75 ml (for frying products).

We knead the base

The dough for vegetable pancakes should be thick and viscous. To do this, peel all the vegetables, and then grate them on a coarse grater. Next, you need to add fresh eggs, salt and flour to them.

Frying products in a pan

After obtaining a homogeneous viscous dough, you can immediately start frying it. To do this, heat the pan with oil, and then lay out the base with a large spoon. It is required to fry Jerusalem artichoke pancakes in exactly the same way as regular potato products.

The finished dish must be served at the dinner table in a warm state, along with sour cream and tomato sauce. Enjoy your meal!

Here are some original recipes. The Jerusalem artichoke cooked on them more than once or twice rescued the author of the material Yu. Mironov in early spring and late autumn, when it happened to be on a pond without significant supplies.

spring salad.

Cut well-washed and peeled Jerusalem artichoke tubers into narrow strips or grate on a coarse grater. Sort, rinse, scald with salted boiling water and finely chop the sorrel leaves. Add a crushed large clove of garlic. Prepare salad dressing. Pour dressing over mixture and mix well.

200 g of Jerusalem artichoke tubers, 200 g of sorrel, garlic.

salad dressing

Pour into a glass 2 tablespoons of 9% vinegar, 3 tablespoons of vegetable oil, 1.5 teaspoons of sugar, 0.5 teaspoons of salt. Boiled water to bring the volume to half a glass. Beat the mixture well and, without letting it stand, pour it over the salad.

"Indian" side dish.

Peel 3 large onions. From the husk in 0.5 liters of salted water, prepare a decoction. Cut the onions into rings and fry in a minimum amount of oil until golden brown. Pour 200 g of julienned Jerusalem artichoke and 100 g of young horseradish roots chopped with feathers or grated on a coarse grater into the broth (if the roots are harsh). Top up with boiling water so that the liquid covers the contents of the pan, add salt, 10-15 peppercorns, 2-3 bay leaves. Cook until ready. Put the boiled vegetables on a plate, sprinkle with fried onions.

The side dish is served with boiled (cold or hot) and steamed fish. Seasoned with sour cream or mayonnaise, it can be used as an independent dish.

Toluc-sandwich with Jerusalem artichoke and onion.

Chop the peeled raw Jerusalem artichoke tubers and the onion head, mix well and lay out in an even layer on a board or flat plate. Slices of a loaf cut across, spread with oil and press the greased side to the vegetables. Lightly salt the toluca. Let sandwiches rest for 10-15 minutes before serving.

For six sandwiches: 2-3 Jerusalem artichoke tubers, one onion, 4 teaspoons of butter.

sandwich paste.

Crush garlic, add finely grated Jerusalem artichoke and cheese, finely chopped fish fillet and fresh herbs (dill, parsley). Grind everything well, pepper, salt and season with mayonnaise.

100 g of Jerusalem artichoke tubers, the same amount of cheese, fish, 1 head of garlic, 20 g of herbs, 5 tablespoons of mayonnaise.

Fisherman's green cabbage soup.

Rinse young nettles, blanch for 3 minutes in boiling salted water, lay out, let the water drain, cut into strips. Wash and cut sorrel leaves. Cut onions into rings, fry in vegetable oil. Peel Jerusalem artichoke tubers, cut into strips. Put greens and Jerusalem artichoke in a saucepan, pour boiling water salted to taste and cook until tender. A minute before the end of cooking, dip the fried onions and spices into the cabbage soup.

For greater "fullness" of cabbage soup, you can use 3 tablespoons of flour when frying onions.

When serving, put a piece of fish fillet on a plate. Good fresh burbot, even small. Such shchi seasoned with sour cream is a tasty and healthy vegetarian dish.

For two servings: 200 g of Jerusalem artichoke, the same amount of nettle, sorrel, 100 g of onions, 200-300 g of fish, 14-16 black peppercorns, 2-3 bay leaves.

Fried fish with young Jerusalem artichoke.

According to this recipe, it is better to cook small fish (weighing up to 100 g), it is well fried, completely saturated with oil and goes well with young small Jerusalem artichoke.

Boil Jerusalem artichoke the size of a large-fruited gooseberry with spices - black pepper and bay leaf. Pour vegetable oil into a deep frying pan with a lid, the bottom should be covered with a three-millimeter layer, salt, and when it warms up, it starts to hiss, evaporating traces of water, and “shoot”, put the fish, leaving free space in the center and on the sides. After 3 minutes, when the fish is fried, gently turn it over, pepper it, and put boiled Jerusalem artichoke in the free place. Fry, stirring occasionally, for three minutes. Then put a little butter on each carcass of fish, close the pan with a lid and simmer until cooked for 3-4 minutes. When serving, put the fish with Jerusalem artichoke on a plate, sprinkle with finely chopped onion or leek, dill, cilantro or parsley.

For two servings: 400 g of Jerusalem artichoke, 500 g of fish, 100 g of vegetable oil, 20 black peppercorns, 2 bay leaves.

autumn salad.

Chop fresh cabbage, put in a salad bowl, lightly salt, pepper and rinse with your hands strongly so that it gives juice. Add Jerusalem artichoke grated on a coarse grater, onion sliced ​​into thin rings, pickled or salted finely chopped mushrooms. Pepper again, lightly salt and, pouring in 3 tablespoons of salad dressing, mix thoroughly. Top with finely chopped dill, cilantro, parsley.

For two servings: 200 g of fresh cabbage, 200 g of Jerusalem artichoke, 1-2 onions, 2-3 tablespoons of pickled or salted mushrooms, 20 g of greens.

Fish baked with Jerusalem artichoke .

To prepare this portioned dish, you will need several small pans (16-18 cm in diameter) - the fish should be served "hot, hot".

In the middle of a frying pan, generously greased with vegetable oil and warmed up, put a carcass of a medium-sized grayling (300 g) cut in half or two pieces of a large fish spread along the length. Put the pieces with the pulp up so that the juice is not lost during baking. Lightly salt the fish (carcass from the inside) and pepper. Cover the free space in the pan on the sides of the fish with straws of Jerusalem artichoke, previously blanched in lightly salted water and drained. Put a piece of cheese on the fish and pour over everything with sour cream (you can use mayonnaise), sprinkle with onion rings and bake in the oven or Russian oven until golden brown.

For two servings: 300 g of Jerusalem artichoke, 700 g of fish, 150 g of cheese, 100 g of sour cream, 60 g of onions.

Before use, the Jerusalem artichoke is thoroughly washed in a large bowl or pot of water with a brush to remove any remaining soil. Do not peel, but remove the remaining roots, cut off the rough upper and lower tips 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 a golden root. Jerusalem artichoke has a slightly sweet taste, similar to the taste of nuts. Products have a pronounced sugar-cholesterol-lowering and anti-cancer properties, 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, the ground 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, fumaric). Jerusalem artichoke helps fight many diseases: it is used for anemia, salt deposition, gastritis, skin and heart diseases, with weakened immunity; in 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 stabilization of sugar in the body, well strengthens the nervous system, after stress. All useful properties Jerusalem artichoke is not possible to list, there are a lot of them.

Sweet pepper stuffed with rice and Jerusalem artichoke

Jerusalem artichoke 500 g
rice 1 cup
carrots 200 g,
Bulgarian sweet pepper 10-15 pcs.,
garlic 5-6 cloves,
onion 200 g,
ground black pepper 1/2 teaspoon, 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, chop on a coarse grater and sauté in vegetable oil. Peel the onion, finely chop, sauté in vegetable oil. Peel and crush the garlic cloves.

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

Zucchini stuffed with mushrooms and Jerusalem artichoke

You will need: - zucchini

for stuffing:

mushrooms - 800g
Jerusalem artichoke - 500g
carrot - 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 vacant place with minced meat, place on a baking sheet greased with vegetable oil, also pour vegetable oil on top and bake in the oven.

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

Mussel and Jerusalem artichoke risotto

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

1. Wash the mussels, put in a saucepan with one clove of minced garlic, 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 while stirring for another 2 minutes. Add mussel stock and a small amount of fish stock. Continue to cook, stirring frequently and adding the broth, until the rice is soft.

4. Now add mussels, melted cheese and parmesan here, season and serve.

Make your favorite pastry, place in a pie dish. Thinly slice peeled Jerusalem artichoke and potatoes. Grate the cheese. Fill the cake in alternating layers of the above, adding your favorite seasonings and fresh herbs, herbs, thyme. Add some milk. Cover with dough. Brush the surface of the pie with the egg. Bake 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, sugar should be excluded from the recipe).
Grate Jerusalem artichoke tubers on a fine grater, add eggs, butter, salt, baking soda, sugar, flour. Knead not very hard dough. The resulting dough is laid out with a spoon on a greased baking sheet. Baked in the oven at 200 C.

Jerusalem artichoke soup

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

additionally
4 oz. nuts
vegetable oil

Fry the 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. Put back into the pot, bring to a boil, add the cream and serve with green onions. When using nuts, they are crushed and sprinkled on top, sprinkled with vegetable oil.

What else can be prepared from Jerusalem artichoke?