10 quick recipes with Jerusalem artichoke

From this sweet juicy root vegetable can be cooked mashed tender, fragrant soup, delicious pancakes and a variety of salads.

1. Cream of Jerusalem artichoke

Ingredients:

• 1 large carrot;
• 1 onion;
• 700 g of artichoke;
• 300 ml of water;
• 300 ml of milk;
• salt - to taste;
• 100 grams of crackers with any flavor;
• few feathers green onions.

preparation

Cut the carrots, onions and peeled artichokes into small pieces. Put in a saucepan and cover with water. Bring to boil and simmer for about 15 minutes.

Pour in the milk, podsolite again bring to a boil and remove pan from heat. Pyuriruyte soup immersion blender until smooth and then bring to a boil.

Before serving, sprinkle the soup with croutons and chopped green onions.

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2. Casserole made of artichoke

Ingredients:

• 250 g of artichoke;
• 1½ tablespoons butter;
• 1 egg;
• 120 ml milk;
• salt - to taste.

preparation

Clean the artichokes from the skin and cut into very thin slices. Put them in a baking dish. Spread on top of a few small pieces of butter.

Whisk the egg, milk and salt. You can add other seasonings to your taste. Pour the egg mixture artichoke. Bake for 15 minutes at a temperature of 250 ° C, turn down to 200 ° C and cook for another 15 minutes.

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3. Mashed Jerusalem artichoke

Ingredients:

• 500 g of artichoke;
• 2 tablespoons of cream or non-greasy cream;
• salt - to taste;
• mixture peppers - optional;
• olive oil - option.

preparation

Clean the artichokes, put in a pot and completely cover with water. Cook for about 20 minutes until the artichokes are tender. Swing it in a colander to glass excess fluid.

Put the potatoes in a saucepan and crush empty tolkushkoy. In the process, add cream or sour cream, mashed to a more uniform. Podsolite it and mix.

Before serving you can sprinkle with a mixture of mashed pepper and pour a little olive oil.

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4. fried artichokes

Ingredients:

• 250 g of artichoke;
• 2-3 tablespoons of vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

preparation

Clean the artichokes and cut them into thin slices. Put them in a pan with hot oil. Fry on medium heat for 10-15 minutes, stirring occasionally, until golden brown.

At the end of cooking, add salt and pepper or other seasonings to taste. Before serving, sprinkle with chopped herbs artichoke.

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5. Cutlets from artichoke and carrot

Ingredients:

• 400 g of artichoke;
• 400 g of carrots;
• 100 ml of the cream;
• salt - to taste;
• 50 grams of semolina;
• 2 eggs;
• 70 g of bread crumbs;
• a few tablespoons of vegetable oil.

preparation

Grate peeled Jerusalem artichokes and carrots on a coarse grater. Put them in a pan, add the cream and salt and stir. Simmer, stirring, over low heat until soft ingredients.

Remove the pan from the heat, add the semolina and eggs and mix thoroughly. Put the weight on the plate and leave for 15 minutes, so swollen rump.

Form a mixture of small balls and roll them in breadcrumbs. In a frying pan over high heat, heat the oil. Fry patties until golden brown on all sides.

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6. Fritters of artichoke and zucchini

Ingredients:

• 600 g of artichoke;
• 400 g of zucchini;
• 10 garlic cloves;
• 3 eggs;
• salt - to taste;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground coriander;
• 120 g flour;
• a few tablespoons of vegetable oil.

preparation

Clean the artichokes and squash from the skin and rub alone on a coarse grater. Lightly press the zucchini to remove excess liquid.

Mix artichoke, zucchini, chopped garlic, beaten eggs, salt, pepper and coriander. Add flour and knead the dough for pancakes.

In a frying pan heat the oil over medium heat. Cook pancakes portions. You can put about a tablespoon of batter into the pan and fry the fritters for 2-4 minutes on each side until they are lightly browned.

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7. Warm salad with Jerusalem artichoke, chicken and pickled cucumbers

Ingredients:

• ½ chicken breast;
• salt - to taste;
• a mixture of peppers - to taste;
• ¼ teaspoon ground coriander;
• a pinch of paprika;
• a few tablespoons of vegetable oil;
• 1 onion;
• 2 of pickled cucumber;
• 200 g of artichoke.

preparation

Grate breast salt mixture peppers, coriander and paprika. You can use a special blend of spices for cooking chicken. Fry in hot oil until golden brown on both sides.

Cut the chicken into cubes, onions and cucumbers - small pieces and peeled Jerusalem artichokes - cubes.

Preheat a frying pan a little oil and place back the onion and artichoke. Fry them until soft. Mix all ingredients in a bowl for the salad.

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8. Sweet salad with Jerusalem artichoke, apple and carrot

Ingredients:

• 1 medium carrot;
• 1 teaspoon vegetable oil;
• 100 g of artichoke;
• 1 large apple;
• ¼ lemon;
• 1 tablespoon liquid honey.

preparation

Grate the carrots on a coarse grater and mix it with oil. Clean the artichokes and apple from the skin and grate coarsely. Add lemon juice and honey and mix salad.

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9. Jerusalem artichoke salad with cheese and eggs

Ingredients:

• 2 eggs;
• 400 g of artichoke;
• 100 g hard cheese;
• a few sprigs of dill;
• ½ onion;
• 4 tablespoons of mayonnaise;
• salt - to taste.

preparation

Boil eggs Hard-boiled, cool and clean. Grate the eggs, peeled Jerusalem artichokes and cheese on a coarse grater. Add the chopped dill, chopped onions, mayonnaise and salt and mix thoroughly.

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10. Chips of Jerusalem artichoke with a warm cheese sauce

Ingredients:

• 280 g Greek yogurt;
• 70-100 g of a blue cheese;
• 1½ teaspoons ground black pepper;
• 900 g of artichoke;
• vegetable oil;
• 1 tablespoon salt;
• a few sprigs of fresh rosemary;
• few feathers green onions.

preparation

The pan Put yogurt, crumbled cheese and a spoonful of pepper. Stirring occasionally, cook the sauce for 10 minutes on low heat. Transfer sauce in a bowl.

Cut the artichoke is very thin slices. Properly heat the oil in a frying pan over high heat. It should be enough to keep the chips float freely in it.

Portions lay slices of Jerusalem artichoke in the oil and fry for 3-4 minutes until golden brown. Transfer to a paper towel and blot them chips to remove excess fat.

Put chips in the dish and sprinkle with salt mixture and chopped rosemary. Warm the sauce sprinkle with remaining pepper and chopped green onions. Serve chips with cheese sauce.

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see also

• 11 original dishes of vegetables, which are prepared without the hassle →
• How to bake potatoes: 13 best recipes →
• 8 Simple autumn dishes with seasonal fruits and vegetables →