→ Jerusalem artichoke recipes are quick and tasty. Ground pear composition, recipes for making Jerusalem artichoke. Casserole in the oven

Jerusalem artichoke recipes are quick and tasty. Ground pear composition, recipes for making Jerusalem artichoke. Casserole in the oven

It's easy to prepare dishes with Jerusalem artichoke. All household members and guests will like them.

Jerusalem artichoke or earthen pear has been known to people since the discovery of the American continent.

The Indians of that time considered it not only a food product, but were also confident that this vegetable could be used to maintain good health.

It has not found widespread use in modern European cuisine. However, there are people who specifically grow Jerusalem artichoke on their plots of land, knowing about its benefits and taste.

What can you make from Jerusalem artichoke? Recipes

Jerusalem artichoke can be used to prepare first courses, side dishes, casseroles, omelettes and even desserts. Here are just some recipes for what can be made from Jerusalem artichoke:



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



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



Recipe for Jerusalem artichoke casserole: Boil peeled and sliced ​​Jerusalem artichoke in a saucepan with milk. Place the prepared vegetable in a greased form and pour over melted butter. Place in the oven and bake until done. When serving, garnish the dish with parsley.

Jerusalem artichoke juice, benefits



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

Tip: Drink Jerusalem artichoke juice 2 times a day. In a week you will feel a surge of strength, your vision will improve, your blood sugar will drop and your immunity will increase.

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

How to prepare Jerusalem artichoke syrup, recipes



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

Recipe for making Jerusalem artichoke syrup:

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

Important: Do not overheat the juice, otherwise it will lose all its beneficial properties.

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

Jerusalem artichoke jam recipe



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

Jerusalem artichoke jam recipe:

Ingredients:

  1. Apples – 0.5 kg
  2. Jerusalem artichoke syrup – 0.5 l
  3. Water - 0.5 cups

Cooking process:

  • Wash and core the apples. Cut them into cubes
  • Place the chopped apples in a saucepan and add water and syrup. Bring the ingredients to a boil and simmer over low heat for half an hour, stirring every 5-10 minutes
  • Mash the resulting mixture with a puree masher, cool and use to make pies or pies.

How to cook fried Jerusalem artichoke, recipe



Fried Jerusalem artichoke is perfect as a side dish for meat and fish dishes. It can also be eaten as an independent dish for dinner or lunch.

How to cook fried Jerusalem artichoke, recipe:

Ingredients:

  1. Jerusalem artichoke - 10 pieces
  2. Egg - 2-3 pieces
  3. Breadcrumbs - 2 tbsp.
  4. Milk - 4 tbsp.
  5. Sour cream or heavy cream - 100 grams
  6. Salt to taste

Cooking process:

  • Peel the tubers and cut into slices, like potatoes for frying. Place the slices in a saucepan, cover with water and cook for a couple of minutes. Place the boiled Jerusalem artichoke in a colander and let the water drain
  • Make a mixture of milk and eggs. Dip vegetable slices in this mixture, and then roll them in breadcrumbs
  • Heat a frying pan on gas, pour in a little vegetable oil and fry the boned slices until golden brown.
  • Serve with sour cream and herbs

Jerusalem artichoke pancakes, recipe



You can cook any pancakes for your family for breakfast. All household members will also like Jerusalem artichoke pancakes.

Recipe:

Required Products:

  1. Jerusalem artichoke - 800 grams
  2. Carrots - 200 grams
  3. Wheat flour - 100 grams
  4. Egg - 2 pieces
  5. Vegetable oil - 150 grams
  6. Salt to taste

Cooking process:

  • Peel the Jerusalem artichoke tubers and carrots. Grate on a fine grater, add salt and add eggs and flour
  • Mix all ingredients until smooth
  • Spoon the mixture into a heated frying pan with oil and fry until cooked on both sides.
  • Serve with sour cream or warmed butter

Jerusalem artichoke puree recipes



Jerusalem artichoke puree is a universal side dish that goes well with any meat and fish dishes. A simple recipe for Jerusalem artichoke puree will appeal to all housewives who have not yet prepared this dish for their households and guests.

Ingredients:

  1. Jerusalem artichoke - 0.5 kg
  2. Heavy cream - 2 tbsp.
  3. Olive oil - 1 tsp.
  4. Spices and salt to taste

Cooking process:

  • Peel the tubers and place in a pan of boiling water. Cook for 20 minutes
  • Throw the finished Jerusalem artichoke into a colander, and when the water has drained, use a masher to make a puree. During this process, add cream and spices
  • Knead until smooth. Place the puree on a plate and sprinkle with spices for beauty.

Making Jerusalem artichoke soup, recipe



Everyone, without exception, will like the soup made from this vegetable. It is healthy and satisfying. Easily satisfies hunger and has low calorie content.

Recipe:

Ingredients:

  1. Jerusalem artichoke - 0.5 kg
  2. Meaty, but not fatty broth - 3 cups
  3. Butter - 30 grams
  4. Heavy cream - 250 grams
  5. Onions - 2 pieces
  6. Wheat flour - 3 tbsp.
  7. Muscat - a pinch
  8. Green onions - half a bunch
  9. Salt and pepper to taste

Making Jerusalem artichoke soup:

  • Peel the tubers and cut into slices.
  • Fry in a hot frying pan with green onions
  • Transfer the vegetables from the frying pan to the pan with the broth and simmer for 15 minutes over low heat, covered.
  • Prepare a flour mixture of 0.5 cups of broth and flour
  • Add cream and flour mixture to boiling soup and bring to a boil
  • 5 minutes before turning off, add nutmeg, salt and pepper. Serve with herbs and sour cream

How to cook candied Jerusalem artichoke



Candied fruits are a favorite sweet of adults and children. They can be served with tea or taken with you on the road, instead of sweets.

Recipe for making candied Jerusalem artichoke:

Ingredients:

  1. Jerusalem artichoke – 1 kg
  2. Sugar 200 grams
  3. Lemon - 0.5 pieces
  4. Orange - 1 piece
  5. Powdered sugar - for sprinkling

Cooking process:

  • Peel the tubers and cut into small pieces
  • Boil syrup from sugar and 2 glasses of water. Add the juice of half a lemon and an orange to it. If you want candied fruits with a special taste, add a little cinnamon, honey or ginger to the syrup
  • Place pieces of Jerusalem artichoke into boiling syrup and cook over low heat for 5-10 minutes. Check the degree of readiness; if the pieces can be pierced with a toothpick, it means it’s time to remove the pan from the heat.
  • Throw the Jerusalem artichoke into a colander, do not pour out the syrup, it will be useful for cooking the next batch of sweets
  • Place pieces of sweet Jerusalem artichoke on a baking sheet and dry in the oven at 50 degrees for 2 hours
  • Dip the candied fruits in powdered sugar and place on a plate to serve.


Peeling Jerusalem artichoke tubers is difficult. They need to be cleaned if the recipe requires it. The peel of this vegetable contains a lot of inulin, so you don’t have to peel it, but wash it well. How to cook Jerusalem artichoke deliciously? Tips and reviews will help you create dishes with an unusual and unique taste.

Tip: Peeled vegetables darken quickly, so remove the peel immediately before cooking. If you do not need to cook right away, then place the peeled tubers in water acidified with lemon juice.

Tip: Do not cook Jerusalem artichoke in an aluminum pan. Such dishes quickly oxidize the root vegetable, it will quickly lose nutrients.

Important: Use Jerusalem artichoke puree as a thickener for soups and sauces.

It is good to replace potatoes with Jerusalem artichoke in dishes. The dish will be healthy and will contain a lot of vitamins and microelements.



Prepare one of the Jerusalem artichoke dishes for your household. Delight them with an unusual taste and healthy side dish, soup or dessert. Children will be happy to eat candied fruits or jam, and my husband will love Jerusalem artichoke soup. Bon appetit!

Video: Earthen pear (Jerusalem artichoke) - beneficial properties

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.

Few people know about this unusual plant with an interesting name. But there are many recipes for making Jerusalem artichoke or earthen pear.

A simple recipe for cooking Jerusalem artichoke. It is recommended to try it when you first become acquainted with the plant.

A very simple and tasty recipe.

Required Products:

  • several pieces of Jerusalem artichoke;
  • mustard;
  • 150 milliliters of milk;
  • spoon of starch.

Cooking process:

  1. First, let's prepare the sauce in which we will stew the vegetable. Mix starch with milk, heat, remembering to stir constantly. As soon as the mixture becomes thicker, add mustard to it and remove from the stove.
  2. We wash the Jerusalem artichoke, remove the skin and cut it into small pieces, put it in a frying pan or pan, pour in the sauce and cook for about 15 minutes over low heat.

Jerusalem artichoke gratin

Are you used to potato gratin? Try something new and make it with Jerusalem artichoke.

Required Products:

  • about 700 grams of Jerusalem artichoke;
  • 30 grams of cheese;
  • 500 grams of any minced meat;
  • two spoons of sour cream;
  • one onion;
  • spices as desired.

Cooking process:

  1. We start by preparing Jerusalem artichoke. You need to wash it, remove the skin and boil it like a potato until it becomes soft. After this, turn it into puree.
  2. In a bowl, mix spices, minced meat and chopped onion.
  3. Prepare a baking dish and first put a layer of meat in it, and then cover it with a layer of puree. The top is sprinkled with grated cheese and the whole thing is cooked for about 20 minutes at 200 degrees.

Salad with cheese

This plant is distinguished by its beneficial properties, and you can cook from it not only dishes with meat. After all, there are recipes for making Jerusalem artichoke salads that are light and tasty.


A light salad is suitable for a quick snack.

Required Products:

  • 150 grams of feta cheese;
  • 300 grams of Jerusalem artichoke;
  • a little mayonnaise;
  • a small jar of pitted olives;
  • two sweet peppers;
  • various greens.

Cooking process:

  1. Let the Jerusalem artichoke lie in cold water for a while. Then we clean it and cut it into thin slices. It is advisable to immediately mix it with mayonnaise, otherwise it will darken.
  2. Add cheese cut into squares and chopped herbs to the vegetable.
  3. Then remove excess liquid from the canned food and add olives to the remaining ingredients.
  4. Cut the pepper into thin strips, put it in a bowl and mix everything well.

How to make Jerusalem artichoke soup?

This versatile vegetable, which can be used both raw and for first courses, is a valuable product for various diseases.

Required ingredients for preparation:

  • 20 grams of cream;
  • 500 grams of Jerusalem artichoke;
  • about a liter of broth;
  • 20 milliliters of lemon juice;
  • one onion;
  • herbs, spices and garlic.

Cooking process:

  1. Remove the skin from the Jerusalem artichoke, cut it into medium-sized pieces and pour in lemon juice, and then broth.
  2. We also put chopped herbs and small pieces of garlic and onion there. At this point you can introduce the seasonings you decide to use.
  3. Wait until the contents boil, keep on fire for about 15 minutes until the Jerusalem artichoke becomes soft. After this, mash all the products until pureed, add cream and let it boil again.

Vegetable stew with Jerusalem artichoke

An excellent summer recipe, also very low in calories, but no less tasty.


Low calorie recipe.

Required Products:

  • one eggplant;
  • two Jerusalem artichokes;
  • any greens, as much as possible;
  • three tomatoes;
  • one onion;
  • various seasonings.

Cooking process:

  1. As always, we start by cleaning the Jerusalem artichoke. After this, it, along with the eggplants and onions, needs to be cut into small pieces and placed in a frying pan. Pour in just a little water and simmer, closing the lid for about 5 minutes.
  2. While the water is evaporating, chop the tomatoes and chop the herbs, which are added to the rest of the products when there is almost no liquid left. Leave the vegetables for about 7 minutes, then remove.

Casserole in the oven

Another recipe from this plant that does not require special skills or a large amount of products.

Required ingredients:

  • 100 grams of cheese;
  • a small packet of cream;
  • 700 grams of Jerusalem artichoke;
  • two cloves of garlic;
  • spices.

Cooking process:

  1. We send the peeled Jerusalem artichoke to boil in salted water until soft, after which we cut it into slices.
  2. Place some of the vegetables in a baking dish, add spices and small pieces of garlic to them. We do this until the main component runs out.
  3. Now you need to heat the cream and pour it into the mold with the root vegetable. Top with shredded cheese and keep in the oven for about 40 minutes at 180 degrees.

Jerusalem artichoke jam recipe

A good winter recipe that will keep you warm during the cold season.


Jam is rich in vitamins and minerals.

Required ingredients:

  • about a kilogram of Jerusalem artichoke;
  • any other fruit. You can use plums or apples - 500 grams;
  • 5 grams of citric acid.

Cooking process:

  1. The Jerusalem artichoke is peeled and cut into circles with a thickness of no more than 6 millimeters. The selected fruits are also crushed and pitted.
  2. Now all this needs to be poured with a small amount of water and simmered until the fruits become soft. Then cover with a lid, reduce the heat to almost the minimum level, and keep for about 40 minutes.
  3. All that remains is to grind the stewed fruit so that a homogeneous mass is obtained, boil for 10 minutes and add citric acid.

The benefits and harms of vegetables

It is most often recommended to use Jerusalem artichoke for diabetes mellitus, as it lowers sugar levels. In addition, it regulates blood pressure, normalizes metabolism, and has a beneficial effect on the cardiovascular and nervous system.

With the help of Jerusalem artichoke, you can relieve the liver due to the fact that it contains easily digestible carbohydrates. It contains a lot of B vitamins, fiber and antioxidants. It perfectly cleanses the intestines, removes swelling and extra pounds. Earthen pear is used in cosmetology to normalize the condition of the skin.

As for harm, the only contraindication is intolerance to this root vegetable, which is very rare.

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 became famous in cooking in the CIS not so long ago, although in the West it has been eaten for a long time. Previously, Jerusalem artichoke was looked at as an ordinary weed. But you can prepare Jerusalem artichoke at home in different ways: from salads to soups and main courses.

Light soup with rice

Ingredients:

  • 200 g Jerusalem artichoke.
  • 1 carrot.
  • 1 onion.
  • 100 g rice.
  • 1.5 tbsp. drain oils This is approximately 20-30 g.
  • 2 tbsp. rast. oils Preferably refined, then there will be no foreign taste.
  • 2 tbsp. cream.
  • A bunch of greens to taste.
  • Salt.
  • Pepper.

Cooking:

  1. Peel the Jerusalem artichoke and cut into slices like potatoes. Place in boiling water. Add a pinch or two of salt and boil for 10 minutes.
  2. Next, cook the onion - chop it into cubes. Fry until translucent.
  3. Grate the carrots on a coarse grater. Add to carrots and continue cooking until softened.
  4. Combine the roast with boiled Jerusalem artichoke and puree in a blender.
  5. Rinse the rice, add 200 ml of water and boil separately until tender. Add to pureed mixture.
  6. Add butter, salt, pepper, mix. Cook until boiling.
  7. When serving, garnish the finished soup with finely chopped herbs. You can add seasonings to taste.

Simple diet salad

Ingredients:

  • 200 g Jerusalem artichoke.
  • 100 g celery stalks.
  • 150 g apple (hard, sour).
  • 2 tbsp. sour cream.
  • 100 g carrots.

Cooking:

  1. Coarsely grate the carrots.
  2. Remove the seed from the apple and cut the pulp into thin strips. If the peel is thick, remove it.
  3. Also cut the celery into strips, like an apple.
  4. Peel the Jerusalem artichoke roots and grate them on a coarse grater, like carrots.
  5. Combine Jerusalem artichoke with other products. Add salt, pepper, sour cream and stir. Can be prepared with vegetable oil.

Pickled tubers

Ingredients:

  • 1 kg Jerusalem artichoke. Young tubers are best; they pickle well.
  • 1 head of garlic.
  • 700 ml vinegar.
  • 4 liters of water.
  • 3 tbsp. salt. Adjust the exact amount yourself - you can take a little less or more.
  • 0.5 tsp coriander

Cooking:

  1. Peel the garlic, cut the cloves in half.
  2. Wash the Jerusalem artichoke thoroughly, cut off the tendrils. Don't remove the peel.
  3. Place the Jerusalem artichoke in a three-liter jar, packing it tightly.
  4. Next you need to prepare the brine. To do this, bring 2 water to a boil, add salt and stir until it completely dissolves. Let the brine sit for 15 minutes.
  5. Pour Jerusalem artichoke, cover the jar with a lid. Leave in a cool, dark place for a week. It is advisable to change the brine once during this time, thoroughly rinsing the Jerusalem artichoke before doing so. You also need to make sure that the brine does not start to bloom.
  6. Then you need to prepare the marinade. Boil 2 liters of water. Add vinegar, coriander, garlic.
  7. Drain the brine and pour the resulting marinade over the Jerusalem artichoke. Cover again and leave in a cool place for 3 days. After this, pieces of the finished Jerusalem artichoke can be served as an appetizer or side dish.

Casserole with cheese

Ingredients:

  • 1 kg Jerusalem artichoke.
  • 2 eggs.
  • 150 g hard cheese.
  • 2 onions.
  • 50 ml plant. oils
  • 0.5 bunch of greens to taste.
  • Salt.
  • Pepper.

Cooking:

  1. Wash the Jerusalem artichoke and remove the tendrils. Place it in boiling salted water and boil for 5 minutes.
  2. Cut the tubers into slices, like potatoes.
  3. Cut the onion into rings.
  4. Coarsely grate the cheese.
  5. Finely chop the greens.
  6. Now grease the baking dish with vegetable oil and lay out half of the Jerusalem artichoke with onions. Salt and pepper.
  7. Next is half the cheese, and the rest of the Jerusalem artichoke.
  8. Sprinkle everything with the remaining cheese.
  9. Cook in the oven at 180 degrees for 30-40 minutes until the top is browned.
  10. When serving, sprinkle the finished dish with herbs.

Cutlets with cabbage

Ingredients:

  • 500 g Jerusalem artichoke.
  • 500 g white cabbage. Peking is also suitable, it is even more tender.
  • 100 ml heavy cream.
  • 2 tbsp. semolina.
  • 2 eggs.
  • Salt.
  • Pepper.

How to cook:

  1. Wash and clean the Jerusalem artichoke tubers. Grind them with a blender. If you don’t have a blender, then grate it on a fine grater.
  2. Chop white cabbage (or Chinese cabbage) in the same way.
  3. Add cream, stir. Keep the resulting mixture on low heat for 5 minutes, just until it warms up.
  4. Add semolina, eggs, salt, pepper. Stir until smooth.
  5. Form cutlets.
  6. Cook in a frying pan in oil on both sides until browned, just like regular cutlets.

Mushroom stew

Ingredients:

  • 300 g Jerusalem artichoke.
  • 300 champignons or other mushrooms to taste.
  • 40 ml olive oil.
  • A bunch of greenery.
  • 0.5 tsp paprika.
  • 50 ml water.
  • 1 tbsp. grated ginger.
  • 50 ml soy sauce.
  • 0.5 hot chili pepper.
  • Salt to taste (note that soy sauce is quite salty).
  • 2 tomatoes.

How to cook:

  1. First, prepare the main product - peel the Jerusalem artichoke and cut it into cubes.
  2. Cut the mushrooms into four parts.
  3. Cut the tomatoes into cubes or slices.
  4. Fry the Jerusalem artichoke in oil for 2-3 minutes. Then add the mushrooms and continue cooking until browned.
  5. Cut the chili pepper into thin rings. Fry in the oil left over from the Jerusalem artichoke and mushrooms.
  6. Mix soy sauce, water, grated ginger and paprika.
  7. Combine the fried foods and add soy sauce dressing.
  8. To cover with a lid. Set the heat to medium. Cook until it boils. Then reduce the heat to minimum. Keep on fire for another half an hour. Stir approximately halfway through cooking. If the liquid boils away too much, you can add a little more water.
  9. When serving the finished stew, sprinkle with finely chopped herbs.

Diet coffee

This is a simple recipe for people who, due to certain diseases, cannot drink regular coffee. A good alternative, and quite tasty.

Ingredients:

  • Just plant tubers, as many as you like.

How to cook:

  1. Wash the Jerusalem artichoke tubers, but do not remove the skin. Pour boiling water over them for 3 minutes.
  2. Dry the Jerusalem artichoke, cut into pieces and fry in a frying pan or in the oven. It must dry completely.
  3. Next, grind it in a coffee grinder. Use to prepare a hot drink, just like regular coffee.

Jerusalem artichoke tastes like regular potatoes, only with a sweetish aftertaste. Therefore, you can prepare it for dishes in the same way as potatoes. It is advisable not to remove the thin skin from the tubers.

 

 
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