Boiled Jerusalem artichoke recipes. Dishes and preparations from Jerusalem artichoke. How to cook vegetable stew

Jerusalem artichoke is a plant that has many names. “Earth pear”, “Jerusalem artichoke”, “sun root” - these are just a few of them.

Jerusalem artichoke is an extremely unpretentious plant. Jerusalem artichoke grows on any soil, rarely gets sick, is undemanding to the level of lighting and humidity, and has a huge yield. And even if you don’t take care of it at all, Jerusalem artichoke can grow and produce crops for many years.

Jerusalem artichoke can serve as an excellent alternative to potatoes, and Jerusalem artichoke tubers contain much more vitamins than potatoes. In addition to vitamins, Jerusalem artichoke contains proteins, amino acids, minerals, pectins, as well as inulin - a substance very necessary for those who suffer from diabetes. Consumption of Jerusalem artichoke helps the body become more resistant to infections.

Jerusalem artichoke, like potatoes, can be boiled, stewed, fried, and also eaten fresh. Jerusalem artichoke cooks quite quickly - 15 minutes is enough. Before cooking, be sure to rinse the Jerusalem artichoke and carefully remove the peel. Serve boiled Jerusalem artichoke with butter, sour cream or your favorite sauce.

Jerusalem artichoke or “earthen pear” appears on sale in late autumn. Outwardly, it is very similar to ginger, but its taste differs in many ways.

Jerusalem artichoke is very popular in many countries of the world and is used to prepare a wide variety of dishes.

When raw, it is similar to white cabbage, and when cooked, it is similar to new potatoes. Due to this, this product is often included in salads, first courses and served as a side dish. Today we bring to your attention the best recipes with Jerusalem artichoke, some of them are quite simple, others are very unexpected.

Jerusalem artichoke in cooking

What can you make from Jerusalem artichoke? The answer will be unequivocal - anything. Residents of America prefer to replace the usual potatoes with them and serve them with fried sausages, bacon and fresh vegetables. In European countries, this product is often combined with various types of cheese, olives, anchovies, and is also used in poultry dishes in combination with cream.

Jerusalem artichoke will be an ideal companion for wild mushrooms and game. In this case, it balances their intense taste and makes the dish softer and more refined. It can be served as a separate ingredient and mixed with other products in salads and appetizers, first courses and main courses, made into desserts and even brewed coffee.

Having quite high taste qualities, this product risks becoming your favorite ingredient. You can include it in your daily diet and not worry about the condition of your figure, since the calorie content of Jerusalem artichoke is insignificant - only 61 kcal per 100 g of product.

Cooking recipes

Now we can move on to considering recipes for preparing Jerusalem artichoke dishes. Each of them is easy to prepare and unique in its own way.

Jerusalem artichoke in mustard sauce

Peel 500 g of Jerusalem artichoke and cut into thin strips.
In a container, combine a tablespoon of Dijon mustard, 100 ml of cream, a pinch of salt, add ground pepper to taste, beat with a mixer or whisk.
Pour sauce over Jerusalem artichoke shavings.
Place 150 g of a mixture of lettuce leaves in a deep bowl, pour in the juice of the lemon mat.
Place Jerusalem artichoke on a dish and place leaves soaked in lemon juice on top.

Jerusalem artichoke gratin

This Jerusalem artichoke dish will replace the usual potato gratin.

Peel 1.8 kg of Jerusalem artichoke, cut into medium cubes, place in a saucepan, pour in 520 ml of milk, add water so that the liquid covers the vegetable by two fingers, and boil it until tender.
Place the frying pan on the fire and melt 50 g of butter.
Finely chop a head of onion, 2 cloves of garlic and 25 g of sage leaves with a knife and fry in butter.
Place the finished Jerusalem artichoke into a blender bowl, add 120 g of Parmesan, onion mixture and puree until smooth.
Place the mixture in a liter baking dish.
Melt 20 g of butter in a frying pan, add 200 g of bread crumbs and a few chopped sage leaves, fry until golden brown, season with salt and pepper, and spread over the gratin.
Place the mold with the mixture in the oven for 20 minutes.
Bake at 220°.
Fry 12 sage leaves in hot olive oil until crisp and place on top of the finished gratin.

Advice! If you can't find Parmesan, you can use any salty hard cheese.

Salad with Jerusalem artichoke

This Jerusalem artichoke salad comes together in minutes and has incredible flavor.

In a container, combine a tablespoon of orange juice, 20 ml of wine vinegar, 50 ml of olive oil and a teaspoon of Dijon mustard, add salt and pepper, and mix.
Advice! This sauce can be made ahead of time and stored in the refrigerator for up to 24 hours.
Peel 450 g of Jerusalem artichoke and cut into thin slices.
Advice! In this case, it is best to use a mandolin.
Grate 60 g of Parmesan on a coarse grater.
Place the prepared ingredients in a dish, add 150 g of arugula, 50 g of sun-dried tomatoes and season with sauce.

Jerusalem artichoke soup

Cut a piece of rye bread into cubes with a side of 1 cm, place on a baking sheet and place in an oven preheated to 190° for 7 minutes.
Advice! To ensure that the croutons fry evenly, turn them over a couple of times during cooking.
Peel 700 g of Jerusalem artichoke and cut into small strips.
Pour 350 ml of milk and 250 ml of water into a saucepan, add chopped Jerusalem artichoke and boil it until soft - for 15 minutes.
Pour the contents of the pan into a blender bowl, add salt and pepper and grind until smooth.
Advice! If the mass turns out to be too thick, it can be diluted with water.
Pour the soup back into the pan, heat and pour into serving bowls.
Place croutons in the middle of each dish and sprinkle with finely chopped herbs.

Jerusalem artichoke bread

coffee drink

Jerusalem artichoke coffee can be prepared in two ways. Let's take a closer look at each of them.

Recipe No. 1

Wash the Jerusalem artichoke well, dry, peel and cut into small cubes.
Place the pieces on a dish and leave it in the fresh air for 4 days.
After the specified time, place the Jerusalem artichoke cubes on a baking sheet and place in the oven, preheated to 150°.
Dry until a brown crust forms.
Place the cubes in paper bags and store in a dry place.
To brew a coffee drink, dried vegetables must be fried in a dry frying pan and then ground in a coffee grinder.

Recipe No. 2

Chop the Jerusalem artichoke tubers into thin strips.
Pour boiling water over it.
After 2-3 minutes, drain the water and dry the vegetable with a paper towel.
Fry in a dry frying pan until a brown crust forms.
Place the Jerusalem artichoke into a blender bowl and grind.
Brew like regular coffee.

Puff pastries

Thaw 500 g of puff pastry without yeast.
Grate a kilogram of apples and 2 Jerusalem artichokes on a fine grater, place them in a frying pan, add a teaspoon of orange zest, half a glass of sugar and simmer for 5 minutes.
Cut the dough into rectangles.
Place the filling on one side of each rectangle and cover with the other side, pinch the edges.
Brush each puff pastry with beaten yolk, sprinkle with sugar and leave for 10 minutes.
After the specified time has passed, transfer the puff pastries to a baking sheet and bake for 20 minutes at 180°.

Jerusalem artichoke is an incredibly healthy and tasty product. As you can see, you can prepare a lot of delicious dishes from it. Include this product in your menu and be healthy.

All materials on the Priroda-Znaet.ru website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

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. I hope you will enjoy. :)

Recipe No. 1. Stewed Jerusalem artichoke with rosemary

yummly.com

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

yummly.com

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

yummly.com

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

diaryofalocavore.com

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.

Many people underestimate Jerusalem artichoke and have never even tasted it. Root vegetables can be eaten raw or processed. When stewed, they remind many people of potatoes, and when raw, they resemble cabbage. Root vegetables are used in many cuisines around the world. They are used to prepare side dishes, salads, first courses and even candied fruits.

It is also worth mentioning the benefits of Jerusalem artichoke, since it contains a huge amount of minerals, vitamins and other substances. There is another name for this product - earthen pear.

Important information

It is necessary to know not only recipes for Jerusalem artichoke, but also the rules of preparation and the features of the product so that the result does not disappoint:

When heat treatment, it is important to take into account that the earthen pear boils much faster than potatoes. Therefore, it is necessary to adhere to the recipe and monitor readiness;
Peeled root vegetables quickly darken in air, so when using them raw, it is first recommended to keep them in salted water for some time;
The oxidation process can continue even after cooking, which will spoil the appearance of the dish. To prevent this from happening, it is recommended to add lemon juice at the rate of 1 tbsp. spoon for 1 liter. water. Keep in mind that acid makes the product denser, so if you want a soft texture, add juice at the end of cooking;
When cooking, do not use utensils made of aluminum or iron, as these metals will cause the pear to turn black.

What can be prepared from the roots of Jerusalem artichoke?

Ground pear can be subjected to various heat treatments or used raw. Let's look at several recipes that will appeal not only to children, but also to adults.

Salad "Spicy"

It is easy to prepare and will take about 20 minutes. The quantity of products is designed for 6 servings.

Ingredients:

Jerusalem artichoke – 400 g;
Cranberries – 0.5 tbsp.;
Watercress - a bunch;
Bell pepper (green, red, yellow) – 3 pcs.;
Green onions – 6 arrows.

For refueling:

Garlic – 3 cloves;
Apple cider vinegar – 1.3 tbsp;
Honey – 1.3 tbsp;
Dijon mustard – 3 tbsp. spoons;
Olive oil – 0.5 tbsp;
Parsley, dill, cilantro, salt, pepper.

Cooking process

Chop the herbs and garlic. Combine all ingredients for the sauce and mix thoroughly until a homogeneous consistency is obtained. Peel the pear and pepper and cut into thin strips. Then mix them with other ingredients and sauce. Leave to soak for an hour.

Delicious side dish

If you don’t know how to quickly cook Jerusalem artichoke root vegetables, then it’s best to choose stewing. This dish goes well with both fish and meat.

Ingredients:

Jerusalem artichoke – 0.5 kg;
Garlic – 3 cloves;
Chili – 1/3 pcs.;
Vegetable broth – 180 ml;
Olive oil, herbs.

Cooking process

Peel the earthen pear and cut into thin slices. In a hot frying pan, fry the chopped garlic and chili in olive oil. Then add the main ingredient and fry it, stirring constantly.

When golden brown, add vegetable broth, salt, pepper and cook with the lid closed for 10 minutes. At the end, add chopped herbs and cook for another 2 minutes.

"Indian" side dish

It is best prepared with boiled or steamed fish. If you add some rich sauce, you will get a wonderful independent dish.

Ingredients:

Jerusalem artichoke – 100 g;
Onion – 3 pcs.;
Horseradish root – 100 g;
Salted water – 0.5 l;
Salt, peppercorns, bay leaf.

Cooking process

Make a decoction based on water and onion peels. Cut the onion into rings and fry over low heat until golden brown. Add chopped root vegetables and horseradish to the broth. If the liquid does not cover the vegetables, add boiling water.

Add salt, pepper, a couple of bay leaves there and cook until tender. Serve boiled vegetables sprinkled with fried onions.

Cream soup

This first course can be prepared in a short period of time. Many people will like the original taste.

Ingredients:

Jerusalem artichoke – 0.5 kg;
Broth – 3 tbsp;
Butter – 35 g;
Cream – 200 g;
Onion – 2 pcs.;
Flour – 3.5 tbsp. spoons;
Nutmeg, spices.

Cooking process

Peel the earthen pear and cut into thin slices, do the same with the onion. Then fry everything over high heat. Add vegetables to broth and cook covered for 15 minutes. Combine flour and 0.5 tbsp. broth.

Add cream, flour and broth to the soup, mix everything and bring to a boil. Add spices, nutmeg and cook for another 5 minutes. Serve with green onions.

Dish in a pot

The fruits can be baked like potatoes and end up with a very tasty dish.

Ingredients:

Jerusalem artichoke – 0.5 kg;
Sour cream – 100 g;
Parsley – 50 g;
Cheese – 100 g;
Carrots to taste.

Cooking process

Peel the fruits and boil without salt. Then put them in pots, add some carrots, chopped cheese and sour cream. Cook in the oven until a crust forms on top.

How to prepare Jerusalem artichoke roots for a diabetic?

Jerusalem artichoke contains a large amount of inulin, a substance important for diabetics. That is why doctors recommend using it regularly. For diabetics, it is best to eat root vegetables raw, as they retain all the beneficial substances that are destroyed during heat treatment.

Cabbage salad

Ingredients:

Jerusalem artichoke – 2 pcs.;
Apple – 1 pc.;
Sauerkraut – 200 g;
Olive oil.

Cooking process
Peel the earthen pear and grate it on a coarse grater; do the same with apples. Combine everything with cabbage and season with oil.

Pancakes with carrots

Ingredients:

Jerusalem artichoke – 0.5 kg;
Carrots – 0.5 kg;
Egg – 2 pcs.;
Flour – 2 tbsp. spoons;
Vegetable oil, salt.

Cooking process

Grate the vegetables on a large grater, combine with the egg, flour, add salt and mix thoroughly. Fry the pancakes in a hot frying pan until golden brown. In general, any dishes presented in this article can be eaten by people with diabetes.

How to make candied fruits from Jerusalem artichoke roots?

Many people love sweets, but they also want them to be healthy. Candied fruits are fruits or berries boiled in syrup and dried. It may not be strange, but you can also prepare such delicacies from an earthen pear. By the way, these candied fruits taste somewhat similar to dried pineapple.

The fruits must be cut into small cubes and placed in the oven for 5 minutes, the temperature should be 55 degrees. Then quickly cool to about 35 degrees. During the day they must be dried at a temperature above room temperature. This option is ideal for diabetics.

Sweet candied fruits

Ingredients:

Jerusalem artichoke – 200 g;
Honey – 150 g;
Powdered sugar – 80 g.

Cooking process

The fruits must be peeled and cut into thin slices. Leave them in water with lemon for several hours. Then dilute honey with 50 ml of water and boil the slices in this syrup for half an hour.

It remains to dry in the oven at 40 degrees until dry, but just do not overdry. Finally, roll the candied fruits in powdered sugar.

Gardeners are not too fond of Jerusalem artichoke, since it is quite difficult to control its reproduction throughout the area. But the earthen pear, or sun root, as the plant is also called, is an amazingly tasty vegetable that will help diversify your daily diet.

Ground pear pilaf

We have selected the most interesting in taste dishes from Jerusalem artichoke. The pilaf recipe will be the first. You will need:

ground meat;
bulb onions;
earthen pear;
Bell pepper;
greenery;
spices.

Boil the rice until fully cooked. Cut the Jerusalem artichoke into pieces and then boil. The water in which the vegetable is cooked must be slightly acidified. Fry the minced meat in a frying pan. Any meat is suitable here: beef, pork, and poultry. But it is best to use mixed minced meat. Don't forget to put finely chopped onion in the pan if it is not included in the semi-finished product.

Combine the prepared minced meat with rice, add water and simmer the mixture for about 15 minutes. After this, add boiled Jerusalem artichoke, pieces of bell pepper, and herbs. Season the dish to taste and cook for another 10 minutes.

Pancakes

Cooking dishes from Jerusalem artichoke is no different from the process of cooking from conventional products. And the pancakes are direct proof of this.

To prepare them, prepare the following ingredients:

zucchini (500 grams);
earthen pear (500 grams);
egg (2 pieces);
flour (100 grams).

Peel the root vegetables and grate them. Then mix the vegetables. Add flour, eggs, salt. You should get a dough that is not too liquid, but not too hard. Next, fry the pancakes as usual and serve with sour cream.

Sauce with Jerusalem artichoke and mushrooms

You can prepare various dishes from Jerusalem artichoke. The sauce recipe that goes perfectly with pasta is as follows.

Prepare the following products:

Jerusalem artichoke (2 pieces);
champignons (500 grams);
cream (500 ml);
cheese (50 grams);
butter (50 grams);
garlic (5 cloves);
salt;
pepper.

Melt the butter in a frying pan and fry the garlic in it. Then place the Jerusalem artichoke cut into cubes in a frying pan and lightly fry. Next, add champignons to it and continue cooking. The mushrooms will release a little liquid, which should evaporate almost completely.

When there is practically no liquid left, pour in the cream and bring the contents of the pan to a boil. After this, add the cheese and cook the sauce until thickened.

These are not all delicious dishes made from Jerusalem artichoke. The root vegetable is surprisingly tasty fresh, so you will probably like salads with it too.

Simple salads

You will need:

Jerusalem artichoke (3 tubers);
apple (2 pieces);
lemon (half);
granulated sugar (1 spoon).

The earthen pear and apple must be grated. Use a coarse grater for this. Squeeze the juice out of the lemon. It is he who will act as a seasoning for the dish. Add sugar to the prepared salad, depending on your taste.

To prepare the second salad you will need:

earthen pear (400 grams);
apple;
sauerkraut (200 grams);
sunflower oil with flavor.

Jerusalem artichoke and apple need to be grated. Then you should add cabbage to them, mix thoroughly and season with aromatic vegetable oil.

Healing properties of Jerusalem artichoke

The vegetable contains a very rare carbohydrate, inulin, which can normalize blood sugar levels. That is why doctors strongly recommend that people with similar problems include solar root in their daily diet.

Jerusalem artichoke dishes for diabetics

This vegetable has a pleasant taste, so there is no need to worry that food will no longer be enjoyable. And here are some delicious and healthy recipes.

Sandwiches with onions and Jerusalem artichokes

You will need:

sun root (2 tubers);
onion;
butter.

Chop the Jerusalem artichoke and onion thoroughly. Spread the loaf cut into slices with butter and place the prepared mixture on top. Let the sandwiches sit for about 15 minutes before serving.

Autumn salad

The recipe is quite simple, but this does not affect the taste of the dish. You will need the following products:

fresh cabbage (200 grams);
earthen pear (200 grams);
onions (1-2 pieces);
pickled/salted mushrooms (3 tablespoons);
greenery.

The cabbage must be finely chopped and placed in a salad bowl. Add spices (salt, pepper) and mash thoroughly with your hands to release the juice. Then put grated Jerusalem artichoke into it (choose a coarse grater), chopped onion and mushrooms into half rings. Salt the salad to taste and season with vegetable oil. Decorate the salad with chopped herbs.

Sun root fish

Jerusalem artichoke dishes for diabetics are quite varied. Here's the next recipe.

Ingredients:

Jerusalem artichoke (400 grams);
fish (500 grams);
vegetable oil (100 ml);
black pepper;
Bay leaf.

Boil the whole earthen pear in water with spices. It is best to choose small root vegetables. While they are cooking, take a deep frying pan. Pour all the oil into it and, when it warms up, add the prepared fish. When one of its sides is fried, turn it over and add boiled Jerusalem artichoke to the free space. Continue frying the fish, turning the earthen pear tubers over as well. When the fish is ready, place a little butter on each piece and keep covered for about 4 minutes. When serving, sprinkle the dish with herbs.

Jerusalem artichoke dishes in a slow cooker

Ground pear is also perfect for cooking in a slow cooker.

To make puree soup, you will need the following food set:

Jerusalem artichoke (800 grams);
pearl barley (100 grams);
yolk (2 pieces);
butter (50 grams);
cream or milk (1 multi-cup);
greenery;
salt.

There are two ways to prepare the dish.

First option:

Set the multicooker to the “Milk porridge” mode and cook the Jerusalem artichoke cut into pieces in salted water until fully cooked. Drain it in a colander.
Set aside 6 tablespoons of the boiled vegetable and rub the remainder through a sieve.
Then boil the pearl barley. After the porridge is cooked, it also needs to be pureed and mixed with pear puree.
Add butter, cream with diluted yolks and the remaining pieces of Jerusalem artichoke into the resulting puree.
Cook the mixture in the “Keep Warm” mode for 10 minutes.

When serving, add chopped herbs to the soup.

Second option:

Cook the barley simultaneously with the Jerusalem artichoke cut into small pieces in the “Milk porridge” mode.
In a separate bowl, combine butter, cream, yolks and herbs.
Pour the seasoned cream and transfer the porridge into a blender bowl. Grind everything thoroughly.
Pour the resulting mixture into the multicooker bowl and cook in the “Stew” mode until cooked.

After cleaning, the Jerusalem artichoke darkens very quickly, so it must be immediately placed in an acidified liquid. Just add a little lemon juice to the water.

Aluminum cookware is never used to prepare root vegetables.