Jerusalem artichoke is an extremely healthy vegetable, slightly reminiscent in taste of the irreplaceable potato. Initially, it was considered a common and completely unnecessary weed, until South America discovered how tasty and healthy (especially for diabetics) its tubers are. Jerusalem artichoke is more useful in its raw form, so salads are often prepared from it. However, it can be fried, boiled, baked and even made into coffee.

Fried Jerusalem artichoke recipe

Ingredients:

• Jerusalem artichoke – 225 g.
• Vegetable oil – 1 tbsp. l..
• Salt – a pinch.
• Greenery.
• Sour cream – 90 g.

We wash the Jerusalem artichoke tubers well, clean them and fill them with cold water. Leave for 15-30 minutes. Then cut them into rings and fry in a frying pan for 12-15 minutes, add salt. Before serving, pour sour cream and sprinkle with herbs.

Jerusalem artichoke with orange juice and vegetables

Ingredients:

• Jerusalem artichoke – 550 g.
• Carrots – 1 (medium) pcs.
• Onion – 1 (medium).
• Potato.
• Olive or vegetable oil.
• Oranges – 2 pcs.
• Salt.

We thoroughly wash and peel the potatoes, Jerusalem artichoke tubers, onions and carrots. Soak them in cold water for 15-30 minutes. During this time, squeeze the juice out of the oranges (if you cut them lengthwise, there will be more juice).
Then add raw vegetables to the pan one by one (each after 3-4 minutes) and fry them well, stirring continuously: onions, carrots and potatoes. Pour the resulting orange juice over the vegetables (it should cover them completely), then add Jerusalem artichoke.
Simmer for 8 to 10 minutes under a closed lid, then add some salt, turn it off and leave the dish in the pan for some more time.
Readiness is determined by the potatoes: they should be soft.

Jerusalem artichoke coffee recipe

Ingredients (to taste):

• Jerusalem artichoke tubers.
• Water.

We rinse and clean the Jerusalem artichoke well. Then chop it finely and pour boiling water for 4 minutes. Then drain the water and place the Jerusalem artichoke on a paper napkin. It must dry completely.
Then fry the Jerusalem artichoke in a frying pan until golden brown. Place the resulting mass in a coffee grinder. After this you can brew it.

Jerusalem artichoke and pumpkin pancakes

Ingredients:

• Jerusalem artichoke – 650 g.
• Pumpkin – 250 g.
• Medium-sized egg - 2 pcs.
• Flour – 80 g.
• Onion – 1 pc.
• Vegetable oil.
• Salt.

Wash well, clean the Jerusalem artichoke tubers and pumpkin, soak them in cold water for 15 minutes. Then rub through a grater, mix with eggs, flour, finely chopped onion, and salt. Mix everything well.
Spoon the resulting mixture into the frying pan and fry until completely cooked (about 7 minutes on each side).

Jerusalem artichoke in sour cream and cheese sauce

Ingredients:

• Jerusalem artichoke – 550 g.
• Sour cream – 150 g.
• Cheese – 150 g.
• Greens - to taste.

Wash and clean the Jerusalem artichoke tubers well, soak in cold water for 15 minutes. Next, fill it with boiling water (no need to add salt). Keep in water until it cools down. During this time, grate the cheese and chop the herbs. Then we transfer the boiled Jerusalem artichoke into a baking pot, sprinkle with herbs and a little cheese, pour in sour cream and add the remaining cheese. Bake in the oven at 180 degrees until fully cooked (until the cheese melts).

Unfortunately, such a wonderful vegetable as Jerusalem artichoke was forgotten and replaced by potatoes that lasted much longer. But its tubers have many useful properties, so it deserves to be on your table at least periodically. And before you know it, Jerusalem artichoke will firmly and forever become part of your daily diet.

Jerusalem artichoke root has a low energy value, but is rich in vitamins, amino acids, minerals and inulin, a substance that has an effect similar to insulin. This makes it an indispensable product for dietary nutrition, especially if the need to follow a diet is associated with type 1 or type 2 diabetes. However, few people include this valuable product in their home menu. This is due to the fact that tuberous sunflower, as the earthen pear is correctly called, is not considered an agricultural crop and is not used in traditional cooking. Many housewives have no idea what dishes can be prepared from Jerusalem artichoke. We decided to fill this gap by presenting 12 recipes for salads, soups, side dishes, main courses and desserts from the Jerusalem artichoke, sharing the secrets of preparing it at home.

Cooking features

Externally, Jerusalem artichoke resembles ginger or celery root and is used raw in much the same way. Also, its tubers are often compared to a pear, as they have a sweetish taste and a pear-like consistency. When preparing main courses or side dishes, Jerusalem artichoke is often replaced with potatoes. Dried and crushed tubers are used instead of starch or flour, this allows you to make healthy baked goods.

Raw Jerusalem artichoke tastes like a cabbage stalk with nutty notes. Some consider it similar to asparagus and artichoke. Roasted earthen pear resembles frozen potatoes, but has mushroom notes.

Knowing the properties of Jerusalem artichoke, it’s easy to come up with recipes for appetizers and soups made from it by analogy with familiar products. Regardless of whether you invent your own version of a dish made from earthen pears or intend to use a ready-made solution that you found in our selection, knowledge of several features of preparing Jerusalem artichoke will be useful to you.

• The first question that a housewife will have if she wants to cook an earthen pear will be related to the time of cooking, stewing, and baking Jerusalem artichoke. The answer is simple: Jerusalem artichoke takes the same amount of time to cook as potatoes, or even a little faster.
• The second question that inexperienced cooks often ask is related to the need to heat treat the earthen pear. Is it necessary? Will this reduce the benefits of the vegetable? During heat treatment, most of the beneficial properties of Jerusalem artichoke are preserved, but not all: for example, there will be almost no vitamin C left in it after boiling or baking. You can eat Jerusalem artichoke raw, but in limited quantities, since excessive consumption of raw earthen pear can cause bloating. It is not advisable to offer raw Jerusalem artichoke salads to children under 5 years of age. There are no other contraindications to eating earthen pears without heat treatment.
• The third question that can confuse a novice cook is related to cold processing of the product: is it necessary to peel the Jerusalem artichoke? It is believed that if the tubers are thoroughly washed, there is no need to peel them, especially since this is not the most pleasant task. However, this can only be done if you grew the earthen pear yourself without adding excessive amounts of fertilizer - tuberous sunflower quickly absorbs various substances, including nitrates. If you are not confident in the environmental safety of the product, it is better not to be lazy and clean it.

The main points that you need to know when preparing Jerusalem artichoke dishes at home are now no longer a secret to you. You can move on to the recipes. If you follow a diabetic menu, choose dishes that do not contain foods high in fast carbohydrates or in which they are present in minimal quantities.

Jerusalem artichoke soup with brown or wild rice

What do you need:

• Jerusalem artichoke – 0.2 kg;
• brown rice – 100 g;
• carrots – 100 g;
• shallots – 100 g;
• cream – 100 ml;
• water – 1 l.

How to cook:

1. Wash the rice.
2. Peel and cut the Jerusalem artichoke into centimeter cubes.
3. Cut the carrots into small cubes.
4. Cut the onion into small pieces.
5. Boil the rice.
6. Place the vegetables in a saucepan, cover with water, and boil until soft.
7. Grind with a blender.
8. Add salt to taste, add cream and rice, stir.
9. Bring to a boil and cook for a couple of minutes.

Another version of this recipe involves frying onions and carrots in a mixture of butter and vegetable oils. This will make the soup tastier, but less healthy. Which option to choose is up to you.

Cabbage soup “Fisherman” with fish and Jerusalem artichoke

What do you need:

• nettle – 0.2 kg;
• sorrel – 0.2 kg;
• Jerusalem artichoke – 0.2 kg;
• fish fillet – 0.3-0.4 kg;
• bay leaf, allspice, salt - to taste;
• green onions – 50 g;
• water or broth - 1.5 l.

How to cook:

1. Pour boiling water over the nettles and chop.
2. Wash and cut the sorrel.
3. Cut the Jerusalem artichoke into small cubes.
4. Cut the fish into fillets. Cut into small pieces.
5. Boil water or broth, put Jerusalem artichoke in it.
6. After 5 minutes, add the fish.
7. After 10 minutes, add nettle and sorrel, salt and spices.
8. After 5-10 minutes, the soup can be removed from the heat.

Serve fishermen's cabbage soup from Jerusalem artichoke preferably with sour cream. Green onions are placed directly into plates or together with greens. Nettles or sorrel in this recipe can be replaced with spinach, fresh or frozen. This delicious and unusual soup can be prepared even during fasting. The dish is suitable for diabetic nutrition.

Jerusalem artichoke puree for garnish

What do you need:

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

How to cook:

1. Wash and clean the Jerusalem artichoke.
2. Without cutting, fill with cold water and place on the stove.
3. Cook for 20 minutes after the liquid boils.
4. Drain in a colander. Place in a saucepan.
5. Add cream.
6. Puree using a masher or a special mixer attachment.
7. 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 on the side

What do you need:

• Jerusalem artichoke – 0.5 kg;
• lemon – 1 pc.;
• salt, pepper, fresh herbs - to taste;

How to cook:

1. Wash the Jerusalem artichoke and cut into slices.
2. Squeeze the juice out of the lemon and mix with half a liter of water.
3. Place Jerusalem artichoke in a bowl with the solution and marinate it for 15 minutes.
4. Rinse and dry with a napkin.
5. Heat vegetable oil suitable for frying in a frying pan.
6. Place Jerusalem artichoke in it. Fry it for 3-4 minutes, stirring occasionally, over medium heat.
7. Add salt, pepper, and fry for another 1-2 minutes.
8. Cover with a lid. Put out the fire.

After 5 minutes, you can put it on plates, sprinkle with chopped herbs. If you are striving for a healthy diet and do not fry foods, prepared in the same way as indicated in the recipe, Jerusalem artichoke can be baked in the oven. Like potatoes, it takes quite a long time to cook in the oven; you need to bake it for at least 30 minutes.

Jerusalem artichoke stew with beans and mushrooms

What do you need:

• boiled or canned white beans – 0.25 kg;
• Jerusalem artichoke – 0.3 kg;
• fresh mushrooms (porcini or champignons) – 0.2 kg;
• carrots – 100 g;
• onion – 75 g;
• sweet pepper – 0.4 kg;
• chili pepper – 1 pod;
• garlic – 2-3 cloves;
• tomatoes – 0.2 pcs.;
• oil - how much will it take;
• fresh herbs, salt - to taste.

How to cook:

1. Peel the sweet pepper from seeds, cut into squares or strips.
2. Grate the carrots.
3. Cut the onion into small cubes.
4. Cut the mushrooms into plates or bars.
5. Remove the seeds from the hot pepper by finely chopping the pulp.
6. Also finely chop the garlic and herbs.
7. After dousing the tomatoes with boiling water, peel and cut into small cubes.
8. Cut the Jerusalem artichoke into medium-sized cubes.
9. Heat the oil in a non-stick pan or casserole dish.
10. Fry mushrooms in it.
11. When excess moisture has evaporated, add onions, carrots and Jerusalem artichokes. Fry for 10 minutes.
12. Add tomatoes and peppers (both sweet and bitter), after 5 minutes add the remaining ingredients. If using canned beans, pour them into the pan along with the juice from the can. When using beans that you cooked yourself, add a ladle of the broth from underneath them.
13. Simmer the vegetables over low heat for 10-15 minutes. A few minutes before readiness, add chopped garlic and herbs.

When preparing stew, you can do without frying. In this case, all the ingredients are combined and simmered for half an hour. In a multicooker to prepare Jerusalem artichoke stew, it is advisable to use the “Stew” program or a similar one. Stew can be served as a side dish or as a main course. The recipe is suitable for fasting and vegetarians. People on a diet, including diabetics, should also like it.

Draniki from Jerusalem artichoke

What do you need:

• Jerusalem artichoke – 0.4 kg;
• carrots – 1 pc.;
• chicken egg – 1 pc.4
• wheat flour – 4 tbsp. l.;
• salt - to taste;
• vegetable oil - how much will be needed.

How to cook:

1. Grind the peeled Jerusalem artichoke on a grater.
2. Finely grate the carrots.
3. Mix vegetables.
4. Beat in the egg and mix.
5. Add salt to taste.
6. Add the sifted flour and stir again.
7. Heat the oil.
8. Spoon the vegetable mixture into the boiling oil, forming pancakes.
9. Fry the pancakes on both sides until golden brown.

Jerusalem artichoke pancakes resemble potato pancakes. Like traditional pancakes, they can be made with minced meat filling. The dish is served with sour cream. You can’t call it dietary, but your household, especially children, will certainly appreciate the taste of this dish (which, by the way, still has many beneficial properties).

Jerusalem artichoke casserole

What do you need:

• Jerusalem artichoke – 0.5 kg;
• milk – 50 ml;
• chicken egg – 2 pcs.;
• cheese – 100 g;
• vegetable oil - for lubricating the mold.

How to cook:

1. Grind the Jerusalem artichoke and cheese separately on a grater.
2. Beat eggs with milk and salt.
3. Add half the cheese to the egg mixture.
4. Combine the resulting mixture with chopped tubers.
5. Place in a greased pan.
6. Bake at 180 degrees for 25-30 minutes. 10 minutes before cooking, sprinkle with remaining cheese.

The casserole can be made without cheese, but then it will turn out less filling and not as tasty. We still advise you not to exclude cheese from the recipe.

Vegetable maseduan

What do you need:

• Jerusalem artichoke, cauliflower, asparagus, artichokes, turnips, potatoes, green beans - 100 g each;
• cream – 0.2 l;
• nutmeg - on the tip of a knife;
• salt, breadcrumbs - to taste.

How to cook:

1. Boil the vegetables in salted water until tender, individually or together.
2. Mix cream with nutmeg.
3. Add breadcrumbs to vegetables and stir. Place in the mold.
4. Pour in the cream and place in an oven preheated to 180 degrees for 15-20 minutes.

This delicious dish is unlikely to leave you indifferent. The vegetable composition of the dish can be adjusted at your discretion, but the given recipe allows you to get the most harmonious taste.

Salad “From 100 ailments”

What do you need:

• Jerusalem artichoke – 0.2 kg;
• apple – 0.2 kg;
• carrots – 100 g;
• lemon – half a fruit;
• walnut kernels - half a glass;
• vegetable oil - to taste;
• sugar or honey (optional) – 5 g.

How to cook:

1. Peel the Jerusalem artichoke, carrots and apples and chop them on a coarse grater.
2. Mix the juice and zest of half a lemon with vegetable oil. If you are preparing a salad for dessert, add melted honey or sugar.
3. Crush the nuts by hand or using a blender.
4. Mix all ingredients in a salad bowl and serve.

The salad fully lives up to its name. Perhaps there won’t be 100 diseases that it helps to resist, but it will definitely overcome several dozen ailments.

Jerusalem artichoke salad “Treasure of Jerusalem”

What do you need:

• Jerusalem artichoke – 0.25 kg;
• garlic – 2-3 cloves;
• pomegranate seeds, lettuce leaves or greens - for decoration;
• sour cream or mayonnaise - for dressing.

How to cook:

1. Grate the peeled earthen pear.
2. Crush the garlic with a special press.
3. Combine the garlic mass with Jerusalem artichoke puree, season with sour cream or mayonnaise.
4. Place greens at the bottom of bowls or portioned salad bowls.
5. Lay out the salad.
6. Sprinkle with pomegranate seeds.

This earthen pear salad is almost as healthy as the previous one. It’s even easier to prepare and looks even more appetizing.

If you don’t yet know how to separate pomegranate seeds so as not to crush them and get dirty with pomegranate juice, we recommend that you get acquainted (there is also a video that will certainly help you).

Tartlets with Jerusalem artichoke salad for a buffet table

What do you need:

• Jerusalem artichoke – 0.5 kg;
• canned corn – 130 g;
• chicken egg – 0.5 dozen;
• salt, spices - to taste;
• sour cream or mayonnaise - to taste;
• tartlets - how much salad is enough for.

How to cook:

1. Boil Jerusalem artichoke and eggs.
2. Cool and peel the food, cut into small cubes.
3. Mix with corn.
4. Add salt, season, add just a little sour cream, stir.

Divide the salad among tartlets and serve. They look beautiful, and your guests will never guess what the filling is made of, although they will almost certainly be won over by the taste.

You will learn what else you can fill tartlets with and how to bake them yourself from the materials “ " And " ».

Jerusalem artichoke soufflé

What do you need:

• Jerusalem artichoke – 0.5 kg;
• cheese – 150 g;
• cream – 100 ml;
• egg whites – from 2 eggs;
• butter – 40 g;
• salt or sugar (optional) - to taste.

How to cook:

1. Coarsely grate the Jerusalem artichoke, fry in butter until soft, rub through a sieve or grind in a blender.
2. Whisk the cream and egg whites separately.
3. Finely grate the cheese.
4. Mix the cheese with the Jerusalem artichoke, then add the cream, then the whites, stirring the mixture each time until smooth.
5. Place in the pan and bake until golden brown.

Children will go crazy for such a breakfast, and parents will not refuse such a delicate delicacy.

Jerusalem artichoke can be used to prepare not only healthy, but also delicious dishes, many of which are worthy of a festive table. Simple and tasty, they are prepared quickly enough without requiring much culinary skill. This allows you to include earthen pear dishes in the daily menu.

The earthen pear is grown not only for feed and medicinal purposes: it tastes good and is therefore suitable for human nutrition.

Using Jerusalem artichoke in cooking, whose delicious recipes will appeal to both adults and children, we not only nourish, but also strengthen the body. Let's find out what healthy and tasty dishes can be prepared from ground pears in a hurry, so that their preparation does not take much time.

Before you learn how to cook Jerusalem artichoke, you need to prepare it for the culinary process. To do this, wash the tubers thoroughly and remove the skin.

Attention! We thoroughly peel the skin from the vegetable, otherwise the dishes will taste bitter.

Jerusalem artichoke: how to eat with other vegetables

Here are several recipes with earthen pear and other vegetables.

Apple-carrot salad with Jerusalem artichoke

Ingredients

• Carrot;
• Apples;
• Jerusalem artichoke tubers;
• Greenery;
• Kefir, yogurt, sour cream - for dressing.

We take apples and vegetables by eye - as much as we want, greens - any kind.

How to prepare salad with earthen pear

Using a coarse grater, grate the apples and vegetables and chop the greens. Mix grated products with herbs.

Pour in kefir, sour cream or yogurt and mix.

Salad ready. If you want, this salad can be salted and flavored with spices. You can also add your favorite vegetables - salad with Jerusalem artichoke is a great field for imagination.

Rare salad with Jerusalem artichoke

Ingredients

• Ground pear and radish - arbitrary quantity;
• Greenery;
• Green onion - a few feathers;
• Sour cream;
• Salt.

How to make radish salad

• We wash and peel the vegetables, chop them with a blender or using a coarse grater.
• Chop the onion feathers and herbs and mix with grated vegetables.
• Salt the salad and season with sour cream.

Instead of radishes, some housewives add daikon, radishes, carrots and hard-boiled eggs, and season them with oil or mayonnaise.

Corn salad with Jerusalem artichoke

Ingredients

• Corn (canned) - 100 g;
• Boiled eggs – 4 pcs.;
• Salt;
• Fresh sour cream.

How to make corn salad

To make a salad from ground pear, follow the instructions:

• We peel the tubers and, adding salt, boil until tender.
• Boil and cool the eggs.
• Cut eggs and tubers into cubes.
• Mix the ingredients, add salt and season the salad with fresh sour cream.

To save time, eggs can be boiled in advance.

Jerusalem artichoke dishes: vegetable stew

Ingredients

• Ground pear tubers;
• Eggplant;
• Tomatoes;
• Onion bulb;
• Greenery.

All products are taken by eye.

How to cook vegetable stew

To make vitamin stew, follow the detailed recipe:

• Cut the onion into half rings.
• We cut tomatoes, eggplant and Jerusalem artichoke tubers into slices.
• Boil the onion, add the eggplant slices and cook for 3 minutes.
• Add Jerusalem artichoke, cook the same amount and remove from the stove.

Add the tomatoes, stir, cover and put in a warm place for half an hour to let the stew brew. Serve vegetable stew with chopped herbs.

Soup with Jerusalem artichoke and mushrooms

Ingredients

• Onion – 1 pc.;
• Jerusalem artichoke tubers – 400 g;
• Carrots – 2 pcs.;
• Champignons or other mushrooms – 200 g;
• Chicken broth – 0.5 l;
• Cream – 50 ml;
• Cumin, salt, pepper;
• Dill and parsley.

How to make puree soup from ground pear

To prepare mushroom soup in French, follow simple steps.

• Dice the onion, pear and carrot.
• Cut the mushrooms into slices.
• Mix the chopped ingredients and place in a pan with chicken broth. Place on the stove and cook.
• When ready, pour in the cream and season the soup with spices and salt.
• Bring to a boil and remove from the stove.
• We wait 10 minutes and grind everything with a blender.

The result was a puree soup. Pour it into bowls and serve with chopped herbs.

Ground pear chips

Ingredients

• Jerusalem artichoke tubers;
• Salt, spices.

Jerusalem artichoke dishes: homemade chips

How to make Jerusalem artichoke chips

To make healthy and tasty chips, you will need a pear itself and a microwave. Well, and desire, of course.

• Cut the tubers into thin slices.
• Place the circles on parchment paper so that they do not touch each other, and put them in the microwave, choosing a power of no more than 700 W, for five minutes.
• Open the door, let the steam escape, and turn it on again for a couple of minutes until a golden brown crust forms.
• Take out the chips, lightly salt and sprinkle with spices.

As the chips cool, they will become crispy and hard.

Ground pear pancakes

Ingredients

• Ground pear tubers – 0.5 kg;
• Small zucchini - 200 g;
• Raw eggs – 2 pcs.;
• White flour – 100 g;
• Salt.

Jerusalem artichoke recipes: quick pancakes

How to fry pancakes with earthen pear

To fry delicious and aromatic pancakes, do this:

• Three peeled zucchini and tubers using a coarse grater.
• Mix grated vegetables with eggs and white flour, add salt and get a semi-liquid dough.
• Heat a frying pan, add oil and fry the pancakes.

Serve the finished pancakes with sour cream or jam.

Recipes for baking and other dishes made from Jerusalem artichoke

Here are other recipes for Jerusalem artichoke that can be quickly prepared without any hassle.

Puff pastries with Jerusalem artichoke

Ingredients

• Puff pastry without yeast – 500 g;
• Apples – 1 kg;
• Jerusalem artichoke tubers – 2 pcs.;
• Sugar – 0.5 cup;
• Orange zest – 1 tsp;
• Yolk beaten with sugar.

How to bake puff pastries

To bake fragrant puff pastries with apples and Jerusalem artichoke, follow the detailed recipe:

• Defrost the dough.
• Finely chop the apples and pear tubers and place them in a frying pan. Add the zest and sugar and simmer for five minutes.
• Cut the dough into rectangles.
• Place the filling on one side of the rectangle, cover with the other side and pinch the edges.
• Brush the puff pastries with yolk and wait 10 minutes.

Preheat the oven to 180°C and bake the puff pastries for 20 minutes. And in order to have something to wash down the fresh pastries, we’ll stock up on coffee made from ground pears.

Jerusalem artichoke coffee

To prepare a healthy drink reminiscent of coffee, you will have to spend a little more time, which will be spent mainly on roasting the tubers.

• Cut the tubers into small slices and place in boiling water for 3 minutes so that they do not darken.
• Drain the water, dry the raw materials on paper towels and fry in a dry frying pan until they acquire a caramel color.
• Grind the dry tubers in a coffee grinder, adding a few coffee beans for flavor if desired.

The ground pear coffee drink is ready: it can be brewed like regular coffee.

Now you know that Jerusalem artichoke, the delicious recipes from which many housewives are beginning to master, can be prepared in different variations. Try preparing these healthy dishes yourself to diversify your diet and get more vitamins.

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.

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 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?