4 salads with Jerusalem artichoke. Discussion on LiveInternet

Jerusalem artichoke was brought to Europe from America in the 17th century. Jerusalem artichoke tubers ripen in the fall and are used for human food, while the stems and leaves are used as livestock feed.

Tubers are fried and boiled, salads and compotes are prepared, they can be canned, frozen and dried. Jerusalem artichoke salad contains many useful microelements and vitamins. Eating the plant helps strengthen the immune system, reduce stomach acidity and blood sugar. Jerusalem artichoke tastes similar to sweet potatoes.

Classic Jerusalem artichoke salad

This is a simple recipe that is good for the body. It helps reduce weight.

Compound:

earthen pear or Jerusalem artichoke – 250 gr.;
sweet pepper – 1 pc.;
tomatoes – 2-3 pcs.;
olive oil – 50 gr.;
cucumber – 1-2 pcs.;
carrots – 1 pc.;
salt, spices, herbs.

Preparation:

Jerusalem artichoke tubers need to be thoroughly washed and cleaned. Then they need to be cut as finely as possible and seasoned with oil to avoid darkening.
The carrots also need to be peeled, grated or cut into thin strips with a knife.
Cut the tomatoes into cubes, and the peppers and cucumbers into thin slices. If necessary, you can peel the cucumbers.
Add the vegetables to the bowl and squeeze in the garlic clove.
Stir the salad and add salt and spices to taste.
Finely chop the parsley and add to the bowl. Stir again and transfer to a salad bowl.

Serve salad as a side to your main course or as an evening meal replacement if you're trying to lose weight. A tasty and satisfying dish will provide your body with its daily requirement of vitamins and microelements.

Jerusalem artichoke juice, benefits

Jerusalem artichoke juice
A huge amount of useful substances and inulin (a polysaccharide) - all this is found in Jerusalem artichoke juice. Its benefit also lies in the fact that the juice contains minerals, valuable amino acids, pectin and vitamins of various groups.

In terms of the content of nutrients, vitamins and microelements, Jerusalem artichoke is several times superior to many vegetable crops.

Jerusalem artichoke juice is useful for atherosclerosis, fatty deposits in the liver and for the prevention of cancer. In addition, this drink lowers blood pressure and fights vascular and heart diseases.

Jerusalem artichoke salad for diabetics

This root vegetable contains the substance inulin, which lowers blood glucose levels.

Compound:

Jerusalem artichoke – 250 gr.;
green apple – 1 pc.;
onion – 1 pc.;
olive oil – 30 gr.;
sauerkraut – 300 gr.;
lemon – 1/2 pcs.;
salt, spices.

Preparation:

Jerusalem artichoke and apple need to be peeled and grated on a coarse grater.
Peel the onion and cut into very thin half rings.
Pour lemon juice or apple cider vinegar over the onions to remove any bitterness.
If the cabbage was stored in a large amount of brine, transfer the required amount into a colander and allow the excess liquid to drain.
Let the onion marinate a little and mix it with the rest of the ingredients.
Add a little bit of any vegetable oil. Season with salt and pepper if necessary.
Toss the salad and serve.

People with diabetes should definitely include such a delicious Jerusalem artichoke salad in their diet.

Jerusalem artichoke pancakes, recipe

Regardless of the name, Jerusalem artichoke is delicious.
It has a good light nutty flavor, a crunchy texture when raw, a puree-like consistency when boiled or baked, the nutritional value of the tuber, and the ease of its storage. If you bought Jerusalem artichoke, then without cleaning or washing off the dirt, wrap it in a paper towel, put it in an airtight container and put it in the refrigerator. He will live there for up to 2 weeks. And also, Jerusalem artichoke is useful and necessary for health (read our material about this here). Jerusalem artichoke season is from October to March. When purchasing, pay attention to the color of its skin. It should be pale brown without any dark spots. The tubers should be firm and fresh, not soft and wrinkled.

Thoroughly washed Jerusalem artichoke before using it

Jerusalem artichoke can be eaten raw, cut into strips or grated. It can be baked without peeling, like a jacket potato, or you can pre-peel it with a housekeeper knife. If you buy Jerusalem artichoke at the market - “in the ground”, you must first wash it using a sponge or a special brush. Then cut into pieces, slices, slices, as you need according to the recipe. And that’s it – cook to your heart’s content!

Tip: Jerusalem artichoke pulp loses color when exposed to air, so place the peeled vegetable in a bowl of acidified water and keep it there until use. By the way, cooking Jerusalem artichoke “in its uniform” is also good because it can then be easily peeled.

If necessary, peel the tuber

Ingredients:

600 g Jerusalem artichoke;
400 g zucchini;
10 cloves of garlic;
3 eggs;
salt - to taste;
½ teaspoon ground black pepper;
½ teaspoon ground coriander;
120 g flour;
a few tablespoons of vegetable oil.

Preparation

Peel the Jerusalem artichoke and zucchini and grate separately on a coarse grater. Lightly squeeze the zucchini to remove excess liquid.

Mix Jerusalem artichoke, zucchini, chopped garlic, beaten eggs, salt, pepper and coriander. Add flour and knead the pancake dough.

Heat oil in a frying pan over medium heat. Prepare pancakes in batches. Place about a tablespoon of batter in the pan and fry the pancakes for 2-4 minutes on each side until they are lightly browned.

How to cook zucchini pancakes: recipes and secrets of a delicious dish →

Omelette with Jerusalem artichoke

Omelet recipe: Peel and chop this vegetable and simmer in water until soft. Cut the prepared Jerusalem artichoke and bell pepper into pieces. Mix vegetables with eggs and one tablespoon of flour. Add salt to the mixture and bake in a frying pan until done.

Salad with Jerusalem artichoke

Recipe for Jerusalem artichoke and apple salad: Grate this vegetable and apple. Chop some green onions. Mix all the products, add salt and pour olive oil.

Jerusalem artichoke casserole
Jerusalem artichoke syrup is a healthy substitute for white sugar. You can cook various dishes from it or simply add it to ready-made compotes and juices to add flavor.

Recipe for making Jerusalem artichoke syrup:

Rinse the tubers well under water and peel them.
Make juice using a juicer or grind the vegetable in a blender
After grinding in a blender, squeeze the juice through cheesecloth. If there is pulp in the juice after the juicer, also strain it through cheesecloth or a fine sieve.
Heat the juice in a saucepan to 50 degrees. Refrigerate. Repeat the procedure 4 times

When the syrup thickens, add a few drops of lemon to it.
Pour the syrup into a storage container and place in the refrigerator

Jerusalem artichoke jam
The jam turns out tasty and unusual. Can be used as a filling for pies or when served with tea.

Ingredients:

Apples – 0.5 kg
Jerusalem artichoke syrup – 0.5 l
Water - 0.5 cups

Cooking process:

Jerusalem artichoke salad with cheese and egg

The salad is higher in calories, but no less healthy and tasty.

Compound:

Jerusalem artichoke – 200 gr.;
soft cheese – 200 gr.;
eggs – 2-3 pcs.;
mayonnaise – 70 gr.;
cucumbers – 2 pcs.;
dill – 1/2 bunch;
salt, spices.

Preparation:

You need to take soft cheese that holds its shape well. Tofu or any lightly salted cheese of your choice will do.
Cut the cucumbers and cheese into equal small cubes with a knife.
Jerusalem artichoke needs to be peeled and grated on a coarse grater.
Peel hard-boiled eggs and grate or cut into cubes.
Mix all ingredients and season with mayonnaise (you can use soy), or a mixture of mayonnaise and sour cream.
Add some salt. If desired, you can season with ground pepper.
Sprinkle the salad with finely chopped dill and serve.

Long-lived salad with radish and pear

— This quick dish should be prepared immediately before serving, while the ingredients remain fresh and juicy.

— Imagination and culinary experience will help you diversify and decorate a delicate Jerusalem artichoke salad. A salad with fresh herbs, chopped nuts or lingonberries and cranberries looks very impressive. Any option will change the appearance of the dish for the better, add piquancy, and emphasize the spicy, unusual and bright taste of Jerusalem artichoke.

Ingredients

Jerusalem artichoke 200 g
1 carrot
green apple 1 piece
salt to taste
ground black pepper to taste
sour cream 3-4 tbsp. spoons
decoration (greens, berries, nuts) to taste

Wash and peel the juicy carrots. Grind the vegetable on a grater for Korean salads. Use a fine shredder so that the salad does not taste harsh.
Peel a green apple with a sweet and sour taste and grate it in the same way as chopped carrots. To prevent the fruit from darkening quickly, sprinkle it with lemon juice or a weak solution of citric acid.
Rinse the Jerusalem artichoke thoroughly to remove any remaining soil and clean it. Grind the tubers on a grater for Korean salads.
In a deep salad bowl, mix all the prepared salad ingredients. Add salt and pepper to taste.
Season the salad with sour cream of the required fat content or mayonnaise. Decorate the dish with fresh parsley leaves, bright lingonberries or cranberries. The salad can be supplemented with chopped nuts. Prepare the vitamin snack immediately before serving to preserve the appetizing appearance of the dish as much as possible.

When you want to taste the freshness itself, you can prepare a snack of carrots, Jerusalem artichoke and garlic. The combination of sweetness and slight spiciness of its ingredients will delight you with the harmony of taste. The list of necessary products is quite small: • earthen pear – 300 grams. • carrots – 200 grams. • garlic – two cloves are enough.

(To achieve the desired cleanliness, the tubers should be given a 10-15 minute bath by keeping them in water).

We suggest you familiarize yourself with the following table: What vitamin is contained in garlic in large quantities?

Then we pass it through a grater. Let's choose the side with the middle cells. Finely chop the garlic, or you can process it using a garlic press. We also chop the greens as finely as possible. All that remains is to combine all the ingredients in a common bowl, add salt and add vegetable oil. Stir and the Jerusalem artichoke salad with carrots and garlic is ready to eat.

Jerusalem artichoke and Japanese radish, known as daikon, are somewhat similar in structure and taste, and therefore are wonderfully combined in one dish. There are many options for this salad. Here is one of the recipes. For it you will need: • pear tubers – at least 300 grams; • vegetable oil (corn or mustard are best) – up to three tablespoons;

• daikon – 1 piece; • carrots – 1 root vegetable; • seaweed (needs dried) – one teaspoon is enough. The preparation procedure is not complicated. We grate all the vegetables, choosing a coarse side for this. Moreover, we put the Jerusalem artichoke in a separate bowl and sprinkle it with oil to preserve its whiteness. Then we send the daikon and carrots to the Jerusalem artichoke, mix the composition, adding the remaining oil to it. The final touch is seaweed.

Do you want some spice? Then here is a recipe for Jerusalem artichoke salad with carrots and garlic. This healthy and aromatic salad has a spicy, slightly pungent taste. Its highlight is the spicy nutty flavor that is given by Jerusalem artichoke in combination with walnuts.

If you want to have beautiful elastic skin, a good mood, strong immunity - add this salad to your weekly menu! Required ingredients:

50 g walnut kernels;
1 sweet carrot;
Jerusalem artichoke - 350 g;
a quarter of a lemon;
2 cloves of garlic;
70 g mayonnaise;
spices, salt - to taste.

Cooking time: 20 min.

Calorie content per 100 grams: 102 kcal.

Peel fresh carrots and Jerusalem artichokes and grate them. Dry the nuts in a frying pan until golden brown and chop. Mix the ingredients and add lemon juice, salt, spices, mayonnaise, squeeze out the garlic. Stir the salad well and let it soak for 30-60 minutes.

To live a long life, to be vigorous and cheerful in old age, you need to think about your diet today. Radish and pear salad is rich in antioxidants and vitamins. It has an unusually spicy taste; to soften it, you can use yogurt or cream as a dressing.

black radish - 1 large root vegetable;
Jerusalem artichoke - 300 g;
1 medium carrot;
5-6 sprigs of celery;
salt, olive oil, pepper;
a little lemon juice;
leaf parsley - a small bunch.

Calorie content per 100 grams: 43 kcal.

Radishes, carrots and Jerusalem artichokes need to be peeled, cut into thin strips and mixed. Finely chop the celery and parsley and add to the rest of the vegetables. Mix all the ingredients of the dish, season with oil and lemon juice, salt and pepper to taste.

Jerusalem artichoke salad with apple and cabbage

A light vitamin salad is perfect for lunch or dinner, as an addition to a meat dish. It can also be a low-calorie side dish.

Compound:

Jerusalem artichoke – 150 gr.;
green apple – 1 pc.;
carrots – 1 pc.;
olive oil – 50 gr.;
cabbage – 300 gr.;
lemon – 1/2 pcs.;
salt, herbs.

Preparation:

Shred the cabbage into thin strips and season with salt with your hands.
Leave it for a while so that the cabbage becomes soft and releases its juice.
Cut the apple into thin slices and sprinkle with lemon juice to prevent it from darkening.
Grate the carrots on a coarse grater. You can fry it in vegetable oil, or you can add it raw.
Mix all products and season with olive oil.
You can add any greens, but it will be more interesting with tarragon or any spicy herb with a bright taste and smell.

This simple salad is perfect with grilled meat or chicken.

Salads “Autumn” and Vinigret with Jerusalem artichoke

3 different salad options: 1. Two parts of diced Jerusalem artichoke tubers, the same amount of sauerkraut, 2 parts of diced boiled beets, onions, green peas, olive oil to taste, mix.

2. If you add chopped Jerusalem artichoke tuber - raw, boiled or pickled - to a regular vinaigrette, you get a very tasty and healthy dish. Can be beautifully served on a lettuce leaf.

3. Grate the washed Jerusalem artichoke and carrots, combine, season with vegetable oil.

Jerusalem artichoke salad with carrots and daikon

Another unusual and healthy recipe will appeal to lovers of Japanese cuisine.

Compound:

Jerusalem artichoke – 200 gr.;
daikon – 1 pc.;
carrots – 1 pc.;
olive oil – 50 gr.;
seaweed – 10 gr.;
wasabi – 1/2 tsp;
salt.

Preparation:

Peel the Jerusalem artichoke and grate on a coarse grater. Spray with oil to prevent browning.
Peel and grate carrots and radishes on a coarse grater.
Mix all vegetables in a bowl.
Prepare a dressing with a splash of wasabi and olive oil.
Pour this mixture over the salad, mix and place in a salad bowl.
Sprinkle dried seaweed on top, break it into small pieces with your hands.
Serve with fish or seafood dishes with a side dish of rice.

So quickly and easily you can prepare a themed, “Japanese” dinner for your loved ones.

Greek salad with Jerusalem artichoke

2 medium tomatoes, cut into wedges 1 medium zucchini, cut into strips 1 medium cucumber, sliced 1 can ripe pitted olives 1 medium purple onion, thinly sliced and divided into rings feta cheese, drained and diced

Pickled Jerusalem artichoke, dry and chop apple cider vinegar, to taste 1/4 tsp. freshly ground pepper Lettuce Chopped pickled beets for garnish

Combine first 6 ingredients in a large bowl, stirring gently. Add Jerusalem artichoke, vinegar and pepper. Stir, cover and refrigerate for 8 hours.

Serve on green lettuce leaves and garnish with chopped pickled beets. Makes 4 - 6 servings.

Sweet Jerusalem artichoke salad with pumpkin

The usual fruit salad for dessert can be replaced with an interesting and tasty recipe.

Compound:

Jerusalem artichoke – 200 gr.;
pumpkin – 200 gr.;
apples – 2 pcs.;
sesame oil – 50 gr.;
honey – 50 gr.;
walnuts – 1/2 cup;
sesame seeds.

Preparation:

Chop the peeled walnuts a little with a knife, add the peeled pumpkin seeds. You can add peeled seeds and sesame.
Fry the nut mixture in a dry frying pan and add honey. Stir and leave to cool.
Grind Jerusalem artichoke and pumpkin into thin slices using a Korean carrot grater.
Cut the apples into thin slices.
Mix and season with sesame oil.
Add the sweet nut and seed mixture and toss the salad.
Place in a salad bowl and serve for dessert after lunch or dinner.

Both children and adult members of your family will love this delicacy.

Jerusalem artichoke cream soup

menunedeli.ru

Ingredients:

1 large carrot;
1 onion;
700 g Jerusalem artichoke;
300 ml water;
300 ml milk;
salt - to taste;
100 g crackers with any flavor;
a few green onions.

Preparation

Cut the carrots, onions and peeled Jerusalem artichoke into small pieces.
Place in a saucepan and fill with water. Bring to a boil and cook for about 15 minutes. Pour in the milk, add salt, bring to a boil again and remove the pan from the heat. Puree the soup with an immersion blender until smooth and return to a boil.

Before serving, sprinkle the soup with croutons and finely chopped green onions.

10 cream soups with a delicate creamy taste →

Jerusalem artichoke salad with chicken

This dish can be a full dinner or a filling appetizer for a Sunday lunch with the family.

Compound:

Jerusalem artichoke – 150 gr.;
lettuce – 10 leaves;
cherry tomatoes – 10 pcs.;
olive oil – 70 gr.;
chicken fillet – 300 gr.;
cheese – 50 gr.;
salt, garlic.

Preparation:

Boil the chicken breast in a small amount of water with salt and spices.
Cool and cut into cubes.
Wash the lettuce leaves and dry them on a towel. Tear them into small pieces by hand and place in a large bowl.
Wash the tomatoes and cut into quarters.
Jerusalem artichoke needs to be peeled and cut into thin strips.
Stir and place in a salad bowl.
Using a press, squeeze a small clove of garlic into the olive oil.
Season the salad with garlic dressing and sprinkle with finely grated cheese.

Such a simple salad, eaten for dinner, will provide your body with the necessary proteins, fats and vitamins. And it contains very few calories.

Step-by-step cooking with chicken

The French consider Jerusalem artichoke a delicacy, and they know a lot about cooking. We suggest preparing an exquisite salad from earthen pears, which is suitable for both a celebration and a romantic dinner. It will be an excellent snack with dry red wine or stronger alcohol. And preparing a salad is extremely simple.

400 g of selected Jerusalem artichoke tubers;
broccoli - 1 small inflorescence;
boiled chicken breast - 250 g;
1 beautiful bell pepper;
1 medium onion;
40 g butter;
100 g yogurt;
fresh herbs, pepper and salt.

Calorie content per 100 grams: 97 kcal.

Wash the Jerusalem artichoke roots thoroughly, peel and boil. To do this, they must be placed in boiling salted water for 15-20 minutes. When the Jerusalem artichoke has cooled, cut it into large cubes. Divide the head of broccoli into small florets.

Place the frying pan on the fire, melt the butter and fry the Jerusalem artichoke and broccoli for 4-7 minutes. Cut the pepper into strips, the onion into rings or half rings. Divide the breast into small fibers.

Now mix all the vegetables and meat, add salt, pepper and finely chopped herbs. Top with yoghurt before serving.

Zucchini with tomatoes and cheese in the oven is one of the simplest dishes, which is at the same time tasty and original.

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Jerusalem artichoke salad with carrots and garlic

Another vegetable salad that turns out not only tasty, but also very healthy.

Compound:

Jerusalem artichoke – 300 gr.;
carrots – 2-3 pcs.;
garlic – 1-2 cloves;
olive oil – 60 gr.;
greenery;
salt, spices.

Preparation:

Peel the root vegetables and grate them on a coarse grater. You can use a vegetable slicer to prepare Korean carrots.
Wash the greens and dry them on a towel, and then finely chop them with a knife.
Squeeze the garlic into a bowl with the remaining vegetables.
Salt the salad and add spices if desired. Season with olive oil and stir.
Serve as an appetizer or accompaniment to a main course of meat or chicken.

This salad can be dressed with mayonnaise or sour cream.

Jerusalem artichoke puree for garnish

Jerusalem artichoke – 0.5 kg;
olive oil – 5 ml;
cream – 50 ml;
salt, spices - to taste.

Wash and clean the Jerusalem artichoke.
Without cutting, fill with cold water and place on the stove.
Cook for 20 minutes after the liquid boils.
Drain in a colander. Place in a saucepan.
Add cream.
Puree using a masher or a special mixer attachment.
Salt, add oil and spices. Mix thoroughly.

Jerusalem artichoke puree is suitable as a side dish for meat and fish dishes, and can completely replace mashed potatoes.

Fried Jerusalem artichoke

russianfood.com

Ingredients:

250 g Jerusalem artichoke;
2–3 tablespoons of vegetable oil;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley.

Preparation

Peel the Jerusalem artichoke and cut into thin slices. Place them in a frying pan with heated oil. Fry over medium heat for 10–15 minutes, stirring occasionally, until golden brown.

At the end of cooking, add salt and pepper or other seasonings to taste. Before serving, sprinkle the Jerusalem artichoke with chopped herbs.

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