RECIPES: 4 of tasty and healthy dishes with Jerusalem artichoke

Not so long ago we published an article about 20 superpoleznyh products. We decided to choose the most affordable of them and collect the recipes simple, delicious and, of course, healthy dishes. And first on our list comes artichoke: stewed, in a salad, soup, and even Rice!

Composition: protein (up 3%), mineral salts soluble polysaccharide inulin (16 to 18%), fructose, micronutrients, 2-4% of nitrogenous substances, vitamin B1, vitamin C, carotene.

On the chemical composition of Jerusalem artichoke tubers similar to potatoes. They are nutritionally superior to many vegetables and twice the value of fodder beet.

I really like to eat artichokes as an appetizer in its raw form, but it turned out that it is possible to prepare a lot of delicious and healthy dishes. To begin, I chose the 4 simple recipe. I hope you will like it. :)

Recipe № 1. Jerusalem artichokes stewed with rosemary

Ingredients:

• 1 tablespoon olive oil;
• 2 cup (approximately 450 g) was peeled and diced artichoke;
• 2 tablespoons of water;
• salt and pepper to taste;
• 1 tablespoon butter;
• 2 sprigs fresh rosemary;
• 1½ tablespoons balsamic vinegar.

preparation

Reheated in a deep frying pan 1 tablespoon olive oil and adding thereto peeled and diced Jerusalem artichokes and water. Add salt and pepper to taste. Cook over medium heat, stirring frequently, about 8 minutes, or until such time as the Jerusalem artichoke acquire golden hue, and spread in a dish.

In the same pan, add a tablespoon of butter and rosemary. Cook for about 2 minutes until the oil begins to brown. Then remove the pan from the heat and add to the balsamic vinegar sauce, and stir well.

Watering the sauce ready and Jerusalem artichokes are applying to the table.

Recipe № 2. Jerusalem artichokes with rice and lemon

Ingredients:

• Jerusalem artichoke 1 kg, peeled and cut into large chunks;
• ¼ cup of olive oil;
• ½ medium onion, diced;
• 2 cups of water;
• 1 teaspoon of sugar;
• ½ teaspoon salt;
• 1 tablespoon rice;
• 1 tablespoon lemon juice;
• 1 tablespoon of dried mint.

preparation

Add in a deep pan olive oil and onions passeruete in it for about 5 minutes or until it is golden. Then add the sliced ​​Jerusalem artichokes and onions passeruete with 5 more minutes.

Adding to the pan 2 cups of water, salt and sugar. Bring to the boil and covered with a lid. Bates fire and boil for 5 minutes.

Then add the lemon juice and rice, mixed well and cover with lid. Leave languish on low heat for 20-25 minutes more.

Once the artichoke is cooked, add to the pan dried mint, mixed well. Leave briefly to dish steeped in the aroma of mint, and feeds on the table.

Recipe № 3. Cream soup with Jerusalem artichoke and celery

Ingredients:

• 2 tablespoons butter;
• 1 cup chopped onions;
• 2 stalks celery, cut into small pieces;
• 2 large cloves garlic, crushed;
• Jerusalem artichoke 1 kg, peeled and cut into pieces;
• 1 liter of water or broth (chicken or vegetable);
• salt and black pepper to taste.

preparation

Preheat the butter in a saucepan for soup. Add to the onion and celery until soft and passeruete. Then puts in a pan chopped garlic, add salt and cook 1 more minute.

Jerusalem artichoke and add 1 liter of water or broth, stirred well, the lid covering the pan and reduce fire. Boil soup for 45 minutes or as long as Jerusalem artichoke not boiled soft start.

Ready soup whip in a blender and pass through a fine sieve to obtain a homogeneous mash. You try it to taste and add the required amount of salt and black pepper. Served on the table.

Recipe № 4. Salad with Jerusalem artichoke, arugula and Parmesan

Ingredients:

• 2 tablespoons orange juice;
• 1 tablespoon + 1 teaspoon red wine vinegar;
• 1 teaspoon mustard;
• 5 tablespoons olive oil;
• 450 g of artichoke, peeled and cut into thin slices;
• 150 g of rocket;
• 55 g of Parmesan cheese, sliced ​​into thin slices.

preparation

Mix the orange juice, mustard and vinegar in a small bowl. Then gradually add to the olive oil, stirring constantly, to salad dressing was homogeneous. Add salt and pepper to taste.

In the bowl lay out arugula, thinly sliced ​​artichoke and parmesan. Pour dressing and mixed well (you can even hands). Ready salad filing on the table.