Recipes for cooking a variety of dishes from Jerusalem artichoke
Recipes for cooking delicious and healthy dishes from Jerusalem artichoke are of interest to many gardeners who grow a plant on their plots. Its root is used as a remedy because it has many useful qualities, but few people know that delicious and nutritious dishes can be prepared from the tuber.
Biological description of Jerusalem artichoke or ground pear
The stem of the plant is straight, rather long, sometimes up to 4 m in length. The leaf plates are large, matte, serrated along the edges. Inflorescence is a basket, up to 10 cm in diameter, golden yellow in color. In temperate climates, flowering begins in early August. The fruit is an achene that ripens in late September. The plant has a powerful root system, on the underground shoots of which edible tubers ripen.
Jerusalem artichoke is native to North America. The local population used it for food before the appearance of Europeans. Culture came to Europe in 1610, first to England, then to France. The popularity of Jerusalem artichoke has subsided a little with the advent of potatoes... In Russia, it began to be actively cultivated in the 18th century.
Using
Jerusalem artichoke is cultivated as a food and forage plant. The tubers are used for food, they are suitable as feed for livestock, and the green mass of the plant is the basis for compound feed. The culture is used in beekeeping, growing it to maintain late honey harvest. Jerusalem artichoke is often cultivated for subsequent medicinal use. A number of medicinal and vitamin preparations are prepared from it.
Peeled Jerusalem artichoke quickly changes color when exposed to air and becomes unattractive. Therefore, it must be stored in a saucepan with salted water until it is cooked.
Numerous varieties and hybrids allow the earthen pear to be used as an ornamental plant, so it is often planted in gardens and parks.
However, to a lesser extent, Jerusalem artichoke is known as a valuable food product. Tubers can be dried, preserved for the winter, prepared for first courses, vitamin salads, and various drinks.
Useful properties of earthen pear
The beneficial qualities of Jerusalem artichoke are due to the rich chemical composition of the plant.
It contains the following components:
- B vitamins;
- vitamin A, C, PP;
- iron;
- magnesium;
- potassium;
- silicon;
- chromium;
- sodium and other minerals.
In addition to these elements, the plant contains essential amino acids, proteins, pectin, fiber, organic acids.
Based on this, it can be concluded that the use of Jerusalem artichoke is useful for diabetes mellitus, indigestion, low immunity, some diseases of the heart and blood vessels, pathologies of the compositions.
The benefits of Jerusalem artichoke for weight loss have long been proven in metabolic disorders.
In rare cases, an earthen pear can be harmful, especially when used uncontrolled. It should be used with caution in case of hypotension, allergic manifestations, patients with type 1 diabetes mellitus without insulin correction, since tubers contain sucrose and starch.
Features of cooking Jerusalem artichoke tubers
The appearance of the tuber resembles ginger root, and the consistency and sweetish taste is very similar to cabbage stalk or radish. Cooking Jerusalem artichoke dishes will require some understanding of the properties of this product during heat treatment. With this knowledge, you can predict what it is most harmoniously combined with, and come up with recipes with Jerusalem artichoke yourself.
The most important thing that the hostess needs to know is the time during which the fried, stewed and boiled Jerusalem artichoke will be ready. As a rule, it is cooked like potatoes - no more than 10-15 minutes. Before cooking, you should thoroughly wash and clean the tuber, especially if it is not grown on its own site.
In addition, you should know that after heat treatment, only a certain part of the nutrients is retained in dishes, and ascorbic acid disappears completely.
It is not recommended to consume fresh Jerusalem artichoke in unlimited quantities, as it can negatively affect the stomach and intestines. This recommendation especially applies to children under 10 years of age.
Recipes for cooking delicious dishes from Jerusalem artichoke
In addition to fresh, vitamin salads, Jerusalem artichoke can be used to prepare a number of delicious, nutritious and healthy dishes. Before cooking, the root vegetable must be thoroughly cleaned and rinsed with a brush, as it grows in the ground. It is important to remove the eyes, then it will be ready for cooking.
An earthen pear has a good property of absorbing the taste and aroma of seasonings, sauces and oils during cooking. It goes well with meat and other vegetables. In short, this root vegetable is worth experimenting with and finding your favorite dish.
Salads with fresh Jerusalem artichoke
Vegetable salads with raw Jerusalem artichoke are best known. The root vegetable crunches appetizingly, resembling the taste and structure of radishes. The rest of the vegetables will add the healthy qualities to the salad. Any oils and sauces are suitable as a dressing.
Vegetable salad with earthen pear
To prepare this recipe with Jerusalem artichoke you will need:
- red cabbage or white cabbage - 150-200 g;
- carrots and onions - 1 each;
- tomatoes (preferably cherry) - about 200 g;
- Jerusalem artichoke tubers - 200g;
- vegetable oil;
- salt.
Chop the cabbage finely.
Finely chop the carrots or grate them on a coarse grater.
Also cut the Jerusalem artichoke into thin strips.
Divide the cherry tomatoes in half.
Cut the onions into half rings.
Stir the ingredients in a salad bowl, season with oil, and then chop fresh herbs and sprinkle on top.
When the salad is ready, you can sprinkle it with a mixture of their nuts and seeds on top.
Vitamin salad with earthen pear
The following ingredients are required:
- Jerusalem artichoke and apple - 200 g each;
- carrots - about 100 g;
- juice and zest of half a lemon;
- peeled walnuts - half a glass;
- vegetable oil (preferably olive oil).
The recipe for this salad with Jerusalem artichoke is as follows: grate the apple, carrot and Jerusalem artichoke on a coarse grater. Mix olive oil with juice and lemon zest, mix with the rest of the ingredients. Sprinkle with chopped nuts on top. This salad can be made dessert by adding a little melted honey to it.
Recipes for making first courses from Jerusalem artichoke
Topinambur soups will be appreciated by true lovers of first courses. In addition, they can be cooked in meat broth. In this case, even avid meat-eaters will like them, since their nutritional value is quite high.
Rice soup with earthen pear
From the ingredients you need rice (brown), meat broth about a liter, 300 g of Jerusalem artichoke.
The cooking algorithm is very simple and suitable for a novice housewife. Put the washed rice in the boiling broth.
Cut Jerusalem artichoke into small cubes or strips.
When the rice and Jerusalem artichoke are almost ready, you can add seasoning to taste, finely chopped herbs.
Jerusalem artichoke vegetable soup with cheese
Ingredients:
- root vegetable - 3 pieces;
- onions and carrots - 1 each;
- canned green peas - half a can;
- processed cheese - 2 packs;
- cauliflower - 300 g;
- salt and herbs.
Peel vegetables (except cabbage), chop, put in a saucepan and cover with water. After boiling, salt and cook for 5-7 minutes, then add cabbage, disassembled into inflorescences and chopped, as well as peas. While the soup is cooking, grate the cheese, throw it into a saucepan and stir until it is completely dissolved. Add chopped herbs to taste before turning off.
Jerusalem artichoke makes a dietary and delicious puree soup. To do this, the tubers need to be boiled and rubbed through a sieve. Transfer the mass to a saucepan, add butter and cream.
Recipes for cooking second courses from Jerusalem artichoke
There are many recipes from Jerusalem artichoke or earthen pear, which are used as main dishes. This root vegetable can be fried, stewed, baked with other vegetables, as well as with meat. It is often fried like a potato, with only salt, pepper and garlic added to it. Connoisseurs of Jerusalem artichoke assure that in this form it is even tastier than traditional potatoes.
Stew with Jerusalem artichoke and mushrooms
Required ingredients:
- Jerusalem artichoke root and mushrooms - 300 g each;
- tomato - 2 pieces;
- grated ginger - 1 tbsp. l .;
- vegetable oil for frying;
- soy sauce;
- fresh chopped herbs;
- any seasoning to taste;
- chilli.
Cut Jerusalem artichoke into bars, large mushrooms, as they are very fried. Throw them in a hot skillet and fry. To prepare the sauce, you need to mix the soy sauce with a little water (about 50 g), add the grated ginger and stir.
Remove the peel from the tomato with boiling water and chop coarsely. Chop the chili pepper into thin rings. Add tomato, pepper, and lastly the sauce to Jerusalem artichoke and mushrooms. During cooking, you can mix and simmer 1-2 times under the lid for 20 minutes. At the end, add salt, pepper, sprinkle with herbs.
Canning
Many are interested in how to cook Jerusalem artichoke for the winter. It is known that this root vegetable can be canned together with other vegetables in glass containers.
Spicy Jerusalem artichoke
To prepare an earthen pear according to this recipe you will need:
- root vegetable - 2 kg;
- fresh black currant leaves - 5-7 pieces;
- dill umbrellas - 4-5 pieces;
- fresh hot pepper - 2-3 pods.
For the marinade, you need 1 liter of water, 100 g of natural honey, about 5 g of citric acid, a few peas of black allspice, 50 g of salt.
The cooking process should start with a thorough cleaning of Jerusalem artichoke. Then it needs to be cut into bars. Put currant leaves, dill without seeds, chopped pepper on the bottom of a sterile glass container. Then lay the Jerusalem artichoke. To obtain the marinade, you need to dissolve salt and citric acid in water, boil, and then add honey and other spices there, mix thoroughly. Pour the hot marinade into a jar and roll up the lids.
You need to store Jerusalem artichoke in a paper towel in the refrigerator, but you do not need to clean and wash first. In this position, the root crop can be stored for about 2 weeks.
Jerusalem artichoke and carrot winter salad
Ingredients:
- earthen pear - 1 kg;
- carrots - 500 g;
- lemon - 1 piece;
- salt.
Wash tubers and carrots, peel, grate for Korean carrots. Grind the lemon on a medium-sized grater along with the zest. Mix all the ingredients, salt and leave for several hours until the juice comes out. Transfer the salad to sterile jars, cover with metal lids and twist. Store in a cool place.