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 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 of 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?

Jerusalem artichoke soup

Good afternoon, dear readers! Today we will try to cook something delicious from Jerusalem artichoke. Ground pear is a very useful root vegetable, which is undeservedly little used in cooking.

But in vain! You can cook a huge variety of dishes from it and expand your home list of culinary masterpieces. Jerusalem artichoke is eaten raw; it tastes like a cabbage stalk, but with nutty notes.

It complements the taste of any salad well. To prepare first and second courses, you can replace potatoes with Jerusalem artichoke. Fried Jerusalem artichoke tastes like sweet potatoes, but with a mushroom flavor.

Jerusalem artichoke powder (dried and crushed) can be used instead of flour or starch and can be used to prepare delicious desserts or healthy baked goods. Even jams and preserves are made from Jerusalem artichoke.

Jerusalem artichoke soup with red rice

You will need:

• 200 gr. –
• 100 gr. – red or brown rice
• 1-2 pcs. –
• 1 PC. - shallot
• 100 ml. – cream 10% fat
• 1 liter – clean water
• Salt, spices, fresh herbs - to your taste

How to cook:

1. Wash the rice in a separate saucepan and cook until tender.

2. Wash the Jerusalem artichoke, peel and cut into small pieces.

3. Wash the carrots, peel and cut into small pieces.

4. Cut the onion into small pieces.

5. Place all ingredients, except rice, into a saucepan with hot water and cook for 20 minutes.

On a note! The cooking time for Jerusalem artichoke is the same as for potatoes, even a little faster.

On a note! And carrots and onions can be pre-fried in vegetable oil. This will be even tastier, but higher in calories.

6. Grind all vegetables in a blender.

7. Add rice, cream to the resulting puree, you can add a little vegetable broth, salt, and spices.

8. Bring the soup to a boil and cook for 2-3 minutes.

9. Pour into serving bowls and garnish with chopped herbs.

The calorie content of Jerusalem artichoke soup is 64 kcal per 100 g. product.

Bon appetit!

Video recipe: Jerusalem artichoke cream soup, tender and dietary

Jerusalem artichoke puree

Jerusalem artichoke puree for garnish

You will need:

• 500 gr. – Jerusalem artichoke
• 50 ml. - or cream
• 20 gr. –
• Salt, spices - to your taste

How to cook:

1. Wash the root vegetable, peel it, cut it into cubes and boil until tender (20 minutes after the water boils).

2. Drain the water, add butter, cream, salt and spices. Grind in any way convenient for you - with a masher or in a blender.

3. The puree is ready, you can set the table.

Bon appetit!

On a note! You can also add potatoes and carrots to the Jerusalem artichoke. It's just up to your taste.

Fried Jerusalem artichoke

Fried Jerusalem artichoke for garnish

You will need:

• 500 gr. – earthen pear
• 1 PC. – lemon
• 0.5 liters – clean water
• Vegetable oil, salt, spices, fresh herbs

How to cook:

1. Wash the root vegetable, peel and cut into small circles.

2. Pour water into a saucepan or bowl and squeeze out lemon juice, leave the slices for 15 minutes.

4. Heat the oil in a frying pan, add the Jerusalem artichoke and fry, stirring for 4-5 minutes.

5. Add salt and spices to taste, stir and fry for another 2-3 minutes.

6. Turn off the stove. Close the pan with a lid and leave the root vegetable for 5 minutes.

7. Prepare the side dish. You can place it on serving plates and garnish with herbs.

The calorie content of fried Jerusalem artichoke is 113 kcal per 100 g. product

Bon appetit!

On a note! The root vegetable can also be baked in the oven, just like potatoes. Baking time is about 30-40 minutes.

Vegetable stew from Jerusalem artichoke

Vegetable stew from Jerusalem artichoke with mushrooms

For vegetable stew made from Jerusalem artichoke, you can choose any ingredients. Try adding zucchini, eggplant, canned beans, chili pepper. Anything you like or whatever you have in the fridge.

You will need:

• 300 gr. – Jerusalem artichoke
• 200 gr. – fresh champignon mushrooms
• 1-2 pcs. – carrots
• 1-2 pcs. –
• 3-4 pcs. – cloves
• 2-3 pcs. –
• 1 PC. - onion head
• Oil, fresh herbs, salt, spices - to your taste

How to cook:

1. Wash the bell pepper, remove seeds and membranes, and cut into thin strips.

2. Wash the carrots, peel and grate on a coarse grater or a Korean carrot grater.

3. Peel the onion and cut into half rings.

4. Cut the mushrooms into thin slices.

5. Scald the tomatoes with boiling water, remove the skin and cut into cubes.

6. Finely chop the garlic cloves and herbs.

7. Wash the Jerusalem artichoke, peel the skin and cut into cubes or slices.

8. In a large frying pan, fry the onions and mushrooms in vegetable oil.

9. Then add all the prepared vegetables and simmer over low heat for 30 minutes.

10. 5 minutes before readiness, add garlic and herbs.

11. The stew is ready. You can set the table.

Bon appetit!

Jerusalem artichoke pancakes

Jerusalem artichoke pancakes

These pancakes are very similar to potato pancakes. They can also be prepared with any minced meat. Serve with sour cream.

How to cook:

• 400 gr. – root vegetables
• 1 PC. – carrots
• 1 PC. –
• 4-5 tbsp. spoons - good flour
• Salt, spices - to your taste
• for frying

How to cook:

1. Wash and peel the carrots and Jerusalem artichokes. Grate on a coarse grater.

2. Add egg, salt, flour and mix everything.

3. We will fry in a frying pan heated with oil.

4. Form pancakes with a spoon and fry on both sides until golden brown.

Bon appetit!

Jerusalem artichoke casserole

Delicate Jerusalem artichoke casserole with cheese crust

You will need:

• 500 gr. – root vegetables
• 100 ml. – milk
• 2 pcs. – chicken eggs
• 100-150 gr. – hard cheese
• Salt, spices - to taste
• Grease the baking dish with butter

How to cook:

1. Wash the Jerusalem artichoke, peel and grate on a coarse grater.

2. Grate the cheese on a coarse grater into a separate bowl.

3. Add eggs, salt, spices, milk and some cheese to the grated earthen pear. Mix everything.

4. Place the resulting mass in a prepared baking dish or any frying pan.

5. Bake at 180 degrees for 25 minutes. Then sprinkle with the second part of the cheese and keep in the oven for another 10 minutes until the cheese crust is browned.

Bon appetit!

Jerusalem artichoke gratin

Jerusalem artichoke gratin

If you made potato gratin, you can also try pear gratin. It’s also very tasty and diversify your menu with healthy dishes.

Jerusalem artichoke is also called “earthen pear”. Many people consider this root vegetable to be inedible, which is why they pass by when they see it on the shelves of markets and shops. In fact, this is a big mistake, since the tubers contain a high content of substances beneficial to the body, and they can replace potatoes in many dishes. The product is most popular in Japan, where it is used in recipes for various dishes, including salads.

Jerusalem artichoke and pumpkin salad recipe

Thanks to the use of pumpkin, the dish turns out to be sweet. It goes well with meat. The rich composition of products makes the dish as healthy as possible for both adults and children.

Ingredients:

It is important to use juicy and tasty pumpkin because it is real "vitamin bomb".

Cooking method:

1. First you need to rinse and peel the root vegetables. Then cut them into small cubes. After this, fill everything with oil;
2. You also need to prepare the pumpkin: wash it and remove the peel. Grate the pulp and add to the root vegetable;
3. Peel the apple from seeds and, if necessary, from tough peel. Then cut it into thin strips;

Fry the seeds and crushed nuts in a dry frying pan. Combine them with honey and use as a dressing.

Recipe for Jerusalem artichoke salad with shrimp

A more modern dish that is quite suitable for restaurant menus. It will fit perfectly into the menu of even a holiday table. On average it will take about 25 minutes to cook.

Ingredients:

Cooking method:

1. First, prepare the lettuce leaves, rinse them thoroughly, and then place them on a paper towel to remove excess water;
2. Pour water into a deep saucepan and bring it to a boil. Pour out some liquid and soak the candied fruits in it. Boil shrimp in boiling water. After this, clean them, do not forget to remove the black vein;
3. Drain the candied fruits and cut them into medium-sized pieces. The next step is to peel the root vegetable and cut it into thin slices;
4. In a preheated but dry frying pan, fry the nuts and crackers. To prepare the dressing, mix lemon juice and mustard;
5. Combine the prepared ingredients of the dish, mix, divide into plates and pour over the dressing.

How to prepare a spicy Jerusalem artichoke salad?

Many people who have tried this salad claim that thanks to the selected ingredients, the root vegetable tastes very similar to radishes. This dish is ideal for spicy lovers.

Ingredients :

Cooking method:

1. The first thing to do is wash, peel and slice "earthen pear";
2. Wash the tomatoes and cut into slices. Peel the garlic and pass through a press or finely chop with a knife;
3. Combine vegetables, add chopped dill, salt and pepper to taste. Add sour cream and mix everything well.

Recipe for Jerusalem artichoke salad “Vitamin Bomb”

This is an ideal dish for people with low immunity, as well as during periods of vitamin deficiency. Thermally unprocessed foods supply the body with essential substances. This dish is ideal for hypertension, diabetics, and those with arrhythmia.

Ingredients:

As for the proportions, there are no restrictions; do it depending on your own preferences.

Cooking method:

1. As in previous recipes, you should start with root vegetables, which you thoroughly wash and peel, like potatoes;
2. Boil the eggs hard and then grate them. Also chop the earthen pear;
3. Combine the ingredients, add salt and sour cream. "Vitamin Bomb" ready, bon appetit! You can use olive oil as a dressing.

Jerusalem artichoke and carrot salad recipe

The taste of the raw root vegetable reminds many of cabbage stalks, but thanks to the use of other products, it acquires new unusual flavor notes. By the way, the fried product is similar to potatoes.

Ingredients:

Cooking method:

1. Wash and clean the tubers thoroughly. Do the same with carrots. As for the apple, it should be washed and the seeds cut out;
2. Grind the earthen pear on a coarse grater and sprinkle it with lemon juice so that nothing darkens;
3. You should grate both the carrots and the apple. You will also sprinkle these ingredients with juice. Combine all ingredients, add oil and spices if desired. Mix everything well.

Jerusalem artichoke salad recipe for diabetics

People who have problems with blood sugar levels should carefully select their daily menu. Dishes with Jerusalem artichoke are an ideal option in this case.

Ingredients:

Cooking method:

1. You should start cooking again with root vegetables, which need to be washed, peeled and grated on a fine grater. The same should be done with carrots;
2. It's time for cucumbers, which should be cut into small cubes. Finely chop the greens and onions;
3. Combine all the ingredients of the dish, add oil and mix well.

Recipe for Jerusalem artichoke salad with tofu

Another healthy salad option. Thanks to the use of cheese, it turns out to be quite filling. This is an ideal snack for people watching their weight.

Ingredients:

Cooking method:

1. This time we will immediately peel not only root vegetables, but also radishes. After this, chop the vegetables on a coarse grater;
2. To prepare the sauce, combine softened tofu, kefir and salt and pepper;
3. Season the vegetables with the sauce, mix well and add oil.

Recipe for Belgian Jerusalem artichoke salad

This recipe will use heat treatment to create a new flavor for the root vegetable. The dish is very tasty and satisfying, and it is easy to prepare.

Ingredients:

Cooking method:

1. Wash the root vegetables thoroughly, peel and cut into large cubes. Boil them for a minute in boiling water;
2. Peel the onion and cut into large cubes. Fry it in butter until golden brown. Then add cream and mustard to it. Mix everything well;
3. Place the root vegetables in the pan and simmer for a few minutes. Sprinkle the hot salad with lemon juice and garnish with lemon balm.

Cook for your body's benefit

All the recipes discussed above allow you to prepare a tasty, and, most importantly, healthy dish.

Use Jerusalem artichoke for your culinary experiments, creating new masterpieces.

And today I will share recipes for preparing dishes from Jerusalem artichoke. You may not know, but the healthy tuber goes incredibly well with many foods: vegetables, cereals, meat. We will simply and quickly prepare cream soup, several salads, delicious sauce, pilaf and pancakes.

How to quickly and tasty cook Jerusalem artichoke

Many people don’t know how to cook Jerusalem artichoke. I offer simple tips to help you cope with an unfamiliar vegetable without ruining your dishes.

• Peeled Jerusalem artichoke darkens extremely quickly, so to prevent this from happening, use the vegetable right away. If it doesn’t work, put it in acidified water: lemon juice or vinegar - 1 tablespoon per liter of water.
• There is no need to cook the root vegetable in iron and aluminum dishes, as it quickly oxidizes.
• When heat treating the product, be sure to add an acidifier, but about 5 minutes before cooking, then the acid will not strengthen the texture of the tuber and it will not become tough.
• Peeling the earthen pear is quite difficult, so just rinse the tubers well and use them as intended. You need to clean it if specified in the recipe.
• Sometimes ground pear puree can be used as a thickening agent in soups and stews.
• Feel free to replace potatoes with Jerusalem artichoke in some dishes, it is healthier. Replace turnips and parsnips with them in recipes with a lot of ingredients.

Well, now recipes for delicious and healthy dishes made from Jerusalem artichoke:

Jerusalem artichoke pilaf - recipe in a frying pan

1. Boil the rice until almost done. Cut the Jerusalem artichoke into pieces and cook until tender in acidified water.
2. In a frying pan, fry the minced meat (any kind, but preferably mixed - pork, beef or chicken) with onions.
3. Mix the minced meat with rice, add water and simmer for 10-15 minutes. Then add Jerusalem artichoke, finely chopped bell pepper, herbs, spices to taste, and salt. And simmer for another 10 minutes.

Jerusalem artichoke pancakes - a simple recipe

You will need:

• Zucchini - 200 gr.
• Jerusalem artichoke - 500 gr.
• Eggs - 2 pieces.
• Flour - 100 gr.
• Vegetable oil, salt, sour cream - take to taste.

How to cook:

1. Peel the root vegetable, grate it on a coarse grater, peel the zucchini, remove the seeds and grate it - mix the ingredients in a bowl.
2. Add eggs, flour, salt and stir thoroughly. The dough should not be too liquid, but not too stiff.
3. Fry in a frying pan on both sides in vegetable oil and serve with sour cream.

How to make delicious Jerusalem artichoke puree soup

My favorite recipe for making Jerusalem artichoke.

You will need 500 gr. vegetables:

• Broth - 3 cups.
• Cream - 200 gr. (can be replaced with sour cream).
• Flour - 3 tbsp. spoons.
• Butter - 30 gr.
• Onions - 2 pcs. (if it’s a large onion, then take one)
• Green onion - 1 bunch.
• Salt, pepper, nutmeg - to taste.

How to make Jerusalem artichoke soup:

1. Wash the tubers well, peel and cut into small pieces.
2. First fry finely chopped onions in a frying pan, then add Jerusalem artichoke and fry together. Then grind the mass thoroughly.
3. Place the fried onions and Jerusalem artichoke into the boiling broth and cook after boiling for 15 minutes.
4. Now make the gravy: fry the flour a little in a frying pan and pour in half a glass of broth.
5. Add flour sauce, sour cream or cream to the soup, add salt, nutmeg and pepper and cook for an additional 5 minutes. Before serving, garnish with green onions.

Jerusalem artichoke sauce with mushrooms for pasta

Take:

• Jerusalem artichoke - 2 pcs.
• Champignons - 500 gr.
• Butter - 50 gr.
• Garlic - 5 cloves.
• Cream - 0.5 liters.
• Cheese - Parmesan - 50 gr.
• Salt, pepper - take to taste.

How to make Jerusalem artichoke sauce:

1. First melt the butter in a frying pan, add the garlic cloves cut in half and fry them.
2. Add chopped Jerusalem artichoke and fry. Then add the quartered champignons and continue cooking. The mushrooms will release liquid, so stir them until most of them have evaporated.
3. Pour in the cream, bring to a boil and add chopped Parmesan. Cook until you get a thick sauce. Tasty, healthy, unusual! Serve pasta or spaghetti as a side dish.

Jerusalem artichoke salads - 3 quick recipes

You know, ? - an extremely healthy vegetable, follow the link and you can read it. Jerusalem artichoke salad is extremely suitable for diabetics and people losing weight. I offer three recipes for making light and nutritious salads:

1. Grate 3 tubers, 2 apples on a coarse grater and mix well. Season with the juice of half a lemon and a spoonful of sugar.
2. Grate 400 gr. Jerusalem artichoke, large apple and add 200 sauerkraut. Season with vegetable oil.
3. Grate the Jerusalem artichoke, add shredded cabbage, onion rings, pickled or salted mushrooms. Salt, sprinkle with ground pepper, herbs and season with vegetable oil.

Video with recipes for delicious Jerusalem artichoke

You will see several interesting recipes for dishes made from Jerusalem artichoke by watching the video. It turns out that the healthy vegetable can even be pickled.