Jerusalem artichoke with meat recipes. Delicious Jerusalem artichoke dishes - recipes for diabetics

List of recipes

Jerusalem artichoke, also known as earthen pear, is not the most common vegetable, although there are practically no problems with its cultivation. Quite the contrary, more often the difficulty arises in how to get rid of the earthen pear, which is almost as unpretentious as weeds. But you shouldn’t try to say goodbye to this most useful crop; the crispy and juicy tubers are great for preparing a fairly large number of dishes. Before you start preparing any dish, for example, salad with Jerusalem artichoke or puree, the tubers must be prepared, namely washed and peeled. The tubers should be peeled as thoroughly as possible, as their peel will give the dish a bitter taste.

Jerusalem artichoke, whose recipes are very simple and quick, is ideal for dietary nutrition and the diet of diabetics. From its tubers you can prepare salads, first and second courses, and even drinks. The most useful recipes are those in which the vegetable is not subjected to heat treatment, thus retaining all the necessary vitamins and microelements. If you decide to make puree, then you need to cook the ground pear for approximately 15-20 minutes. When preparing this vegetable, one should take into account such an important factor as its sweetish taste, which gives any dish a certain zest. Some chefs strive to enhance the sweetness of Jerusalem artichoke with other products, while others, on the contrary, focus on the contrast of flavors.

Cooking earthen pear is very easy, so we recommend a selection of recipes for dishes with this interesting vegetable.

A very simple way to prepare earthen pear. This jam does not need to be boiled, however, it will be stored for quite a long time. Jerusalem artichoke jam can be added to porridge, pie filling, or simply used for pancakes or pancakes.

To make jam, take the following products:

Jerusalem artichoke - 1 kg;
Honey - 0.25 kg;
Lemon - 2 pcs.

Sequencing:

Peel the tubers and grate with a fine grater, mix the puree with honey and leave for a quarter of an hour.
Wash the lemons, cut them into pieces, remove seeds, and chop using a blender.
Combine both resulting masses and put the jam into pre-prepared and sterilized jars.

Jerusalem artichoke jam can be stored in the refrigerator under plastic covers for six months. Recipes for Jerusalem artichoke are very variable, so instead of lemon, you can add orange to this jam.

Recipes with Jerusalem artichoke most often describe dishes that are eaten immediately after preparation. But since earthen pear tubers are not stored for long, recipes for preparing them for the winter are very relevant. Marinated Jerusalem artichoke is a very interesting dish with an unusual taste and pleasant aroma.

The following products will be required:

Jerusalem artichoke - 300 g;
Wine vinegar - 25 ml;
Salt - 1 tsp;
Sugar - 1. l.;
Cloves - 3 pcs.;
Allspice - 3 pcs.

Sequence of actions:

Wash the tubers thoroughly, peel and cut into thin slices.
Rinse the jar, warm it up and put the vegetable in it, add salt and pepper.
Add pepper and cloves to the jar and pour in vinegar.
Pour boiling water over the Jerusalem artichoke and place the jar in the oven for sterilization for a third of an hour.
Close the lid and leave to cool slowly, wrapped in a warm blanket for 6 hours.

Pickled Jerusalem artichoke will be ready in 10-12 days; it is recommended to store it in the refrigerator. Tubers prepared in this way can be served as a side dish for steaks, cutlets or fish. Some recipes for pickling earthen pears suggest not to peel them first, but to wash them very well and immediately put them in a jar; this option is also allowed.

Draniki or Jerusalem artichoke pancakes are a simple and very tasty dish for the whole family. You can cook pancakes with or without an egg, then this recipe is also suitable for vegetarians. Tender and juicy pancakes with a slightly sweet taste are great both in a frying pan and in a slow cooker.

The following products will be required:

Jerusalem artichoke pancakes are prepared as follows:

Wash the vegetables, peel and grate.
Add egg, salt and flour, mix until smooth.
Heat the oil in a frying pan or slow cooker and fry the potato pancakes until golden brown on both sides.

Serve Jerusalem artichoke pancakes warm with sour cream or honey. You can also make a less sweet version of this dish by adding some chopped herbs instead of carrots.

When deciding how to prepare Jerusalem artichoke, you should not forget that you can use it not only to make first or second courses or a salad with Jerusalem artichoke, but also a wide variety of drinks: alcoholic (for example, moonshine) and non-alcoholic (kvass, coffee).

The process of preparing any alcoholic beverages, and moonshine is no exception, is quite lengthy and has a number of nuances that must be taken into account.

You need to take the following ingredients:

Jerusalem artichoke - 3 kg;
Pectinase;
Lemon acid;
Yeast.

Moonshine is prepared as follows:

Peel the tubers and grind them in a meat grinder, dilute the Jerusalem artichoke puree with water in a 1:1 ratio.
Add pectinase (approximately 3 times more than for making moonshine from fruits).
Level the acidity to 3.0-3.5 using citric acid.
Add yeast and fertilizer.
Distill the future moonshine twice and leave it in bottles with cotton wool instead of a cork for a couple of weeks.
The moonshine will be finally ready after aging for several months in tightly closed bottles.

It is important to note that moonshine can be made not only from tubers; there are also recipes for the tops of this plant. Moonshine from earthen pear is a rather specific schnapps for everyone; it has an unusual taste with light earthy notes; according to rough calculations, 100 kg of Jerusalem artichoke is needed to produce 9 liters of ethyl alcohol.

Jerusalem artichoke kvass is a light, refreshing drink, the preparation of which is not difficult even for those who decided to make kvass at home for the first time.

There is no need to peel the tubers for kvass, just wash them well, which significantly reduces the cooking time.

The following products will be required:

Jerusalem artichoke - 2 kg;
Water - 5 l.

Sequencing:

Wash the tubers with a stiff brush, cut into thin slices and transfer to a container where fermentation will take place (you can use two 3-liter jars).
Pour chilled water, previously boiled, into the jars.
Place the jars in a warm place for 3-4 days.
Strain the drink and bottle it, which is best stored in the refrigerator.

If desired, you can add a small amount of sugar to the finished kvass.

A quick and very healthy Jerusalem artichoke salad is an example of a Jerusalem artichoke dish in which all the beneficial substances contained in vegetables are preserved as much as possible.

You need to take the following products:

Jerusalem artichoke and vegetable salad is prepared as follows:

Cut the peeled pepper into strips, cucumber and tomatoes into slices.
Peel the pear and radish and cut into half rings.
Finely chop the dill.
Mix all the ingredients of the dish and add spices.
Pour oil into the Jerusalem artichoke salad and serve immediately.

This salad with Jerusalem artichoke can be sprinkled with toasted sesame seeds or flax seeds. It is recommended to prepare this dish immediately before serving, so that the liquid from the tomatoes does not spoil the consistency of the salad with Jerusalem artichoke.

Another recipe for salad with Jerusalem artichoke, which can be prepared in a very short time. Spicy ginger sets off the sweetish taste of the main ingredients, and a mixture of lemon juice and spices is ideal as a dressing for this Jerusalem artichoke salad.

Take these products:

Jerusalem artichoke - 6 tubers;
Carrot;
Ginger;
Parsley;
Salt;
Lemon.

To prepare a salad with Jerusalem artichoke, follow these steps:

Peel the tubers and carrots and grate them on a coarse grater.
Grate the peeled ginger (a couple of centimeters) on a fine grater, chop the greens for decoration.
Mix all the salad ingredients with Jerusalem artichoke and sprinkle with salt, stir and season with freshly squeezed lemon juice.

If desired, the tubers and carrots can be cut into strips rather than grated, then the dish will have a more interesting and coarse structure.

Sometimes for salads it is suggested to pre-boil Jerusalem artichoke and add it cut into slices, like potatoes.

We suggest preparing incredibly tasty Jerusalem artichoke soup in a slow cooker. Preparing this puree soup in a slow cooker is very convenient, as it reduces the cooking time and the amount of equipment used.

The following products will be required:

Sequence of cooking steps:

Chop two types of onion, finely chop garlic and celery.
Select the “Baking” mode in the multicooker and fry the prepared vegetables in oil, stirring constantly, preventing them from caramelizing and changing color.
Peel the earthen pear and potatoes, cut into small pieces, add to fry, add nutmeg and cook together for about 2 minutes.
Pour the broth and half the milk into the vegetables and change the multicooker program to “Stew” and cook the soup for half an hour.
After finishing cooking in the multicooker, pour the soup into a blender bowl and grind it until homogeneous, adding the remaining heated milk.

Before serving, sprinkle each serving of soup with chopped onions (green or chives) and ground black pepper.

Jerusalem artichoke puree is not only an excellent side dish for chicken or meat, but also a wonderful dish for children, who tend to love the sweetish taste of this healthy vegetable. Most often, Jerusalem artichoke puree is prepared together with potatoes; the same recipe talks about preparing mono puree.

You need to take the following products:

Jerusalem artichoke - 500 g;
Cream - 2 tbsp. l.;
Salt pepper;
Spices;
Olive oil.

Sequence of actions:

Peel the tubers and boil them in water with salt for a third of an hour.
Strain the water and puree the tubers with the addition of cream and spices (salt and pepper), it is advisable to achieve a creamy consistency of the Jerusalem artichoke puree.
Sprinkle each serving of puree with additional spices of your choice and pour a small amount of oil over them.

Serve vegetable puree warm with vegetable salad or fried meat.

In addition to potatoes, this puree can be made with sweet potatoes or rutabaga.

Video recipe: Jerusalem artichoke puree

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 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, pour boiling water over it (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.

Roll Jerusalem artichoke into jars. Canning Jerusalem artichoke

The only way out for you is to preserve the Jerusalem artichoke. From the recipes we give, choose the most suitable for yourself. It's easier than fighting mice. They really love this vegetable: they will dig up the entire area and gnaw everything they can on it.

Vegetable mosaic

2 kg of Jerusalem artichoke 1 kg of carrots 3-4 sweet green peppers. For the marinade: 1 liter of water

50 ml apple cider vinegar salt to taste.

Cut the peeled Jerusalem artichoke and carrots into slices, pepper into slices, place the vegetables in jars, pour boiling marinade, cover with lids and pasteurize half-liter jars in boiling water for 10 minutes, liter jars for 15. Roll up the lids.

Winter mix

For 1 kg of Jerusalem artichoke, 3 medium carrots and 4 cloves of garlic. For filling: tomato juice 1 tbsp. a spoonful of apple cider vinegar per half-liter jar, 2 for a liter jar.

Peel the vegetables, cut the carrots into circles, the onion into half rings, the Jerusalem artichoke into pieces, cut the garlic cloves into 5-6 pieces. Place Jerusalem artichoke, carrots, onions and garlic in jars, pour tomato juice over them. Pasteurize half-liter jars for 10 minutes, liter jars for 15, at the very end add vinegar to each and roll up the lids.

"Tenderness"

For 1 kg of Jerusalem artichoke, 1 glass of sea buckthorn juice and 400 ml of water.

Cut the peeled Jerusalem artichoke into pieces, pour in a mixture of sea buckthorn juice and water, and bring to a boil. Then drain the liquid and transfer the pieces into half-liter jars. Bring the filling to a boil again and add it to the jars with Jerusalem artichoke, cover them with lids, pasteurize in boiling water for 10 minutes, roll up the lids.

Nutmeg jam

0.5 kg each of Jerusalem artichoke and nutmeg pumpkin 1 lemon 100 g granulated sugar.

Cut the peeled Jerusalem artichoke and pumpkin into small pieces. Pour boiling water over the lemon, remove the top layer of zest with a grater, and cut into thin slices. Add vegetables and lemon slices

into a saucepan, sprinkle with granulated sugar and leave for several hours until the juice appears. Then put on fire and cook in boiling water for 5 minutes. When hot, place in half-liter jars (sterile), cover with lids and pasteurize for 10 minutes, roll up the lids.

Pickled earthen pear

For pouring: for 1 liter of water 2 tbsp. spoons of salt 4-5 bay leaves 5-6 peas of allspice.

Wash the tubers thoroughly, peel, cut into thin slices, place in a glass or enamel bowl, pour in warm brine (bring it to a boil and cool). Keep the dishes warm until the fermentation process is complete - 2-3 weeks, then in a cool place. Pickled Jerusalem artichoke can be added to salads, vinaigrettes and used to prepare snacks.

coffee drink

Wash the Jerusalem artichoke tubers thoroughly, cut into thin slices without peeling them, and fry in the oven until light brown. Before preparing the drink, grind in a coffee grinder or mortar and brew like coffee. You can add milk to taste.

Jerusalem artichoke saves us from many diseases, and at the same time provides the opportunity to enjoy delicious and healthy dishes created on its basis. Collecting and preparing Jerusalem artichoke is a rather labor-intensive process, but all the labor costs pay off with interest.

From North America it first came to France - the navigator Samuel Champlain contributed to the spread of useful tubers. Already in the eighteenth century, the plant appeared in Russia - the history of its cultivation in our region is not stable (interest in this crop either increases or subsides).

Harvest and storage

The Jerusalem artichoke harvest is harvested not only in autumn, but also in spring. This crop is interesting because the tubers can overwinter under the snow without losing their beneficial properties and taste (thus, it makes no sense to harvest the entire crop at once). In order to protect useful tubers as much as possible during wintering, the beds are covered with any mulching material (thanks to this, Jerusalem artichoke can withstand frosts down to -40°C). It has been noticed that thawing and freezing again, Jerusalem artichoke remains quite edible.

During the spring harvest, the location of the tubers is determined by the stumps remaining from the cut plants. In autumn, the harvest is harvested in October-November. Until this time, the aerial part under the root is not cut off (15-17 cm must be left), since the outflow of nutrients is still ongoing. If you do not follow this recommendation, the plant productivity drops noticeably. Store the harvested crop in the lower compartment of the refrigerator, wrapped into a damp cloth(tubers quickly lose moisture). The duration of such storage does not exceed two weeks.

Jerusalem artichoke salad for the winter

Jerusalem artichoke – 1 kg
Carrots – 500 g
Lemon – 1 pc.

Jerusalem artichoke tubers, as well as carrots, are peeled, washed, chopped into strips and mixed with grated lemon (both peel and pulp are used). The mixture is salted, stirred and allowed to stand until the juice appears. The salad is transferred to clean jars and pasteurized (1 and 0.5 l - 20 and 15 minutes, respectively).

Jerusalem artichoke, canned in sea buckthorn juice

Jerusalem artichoke – 1 kg
Sugar - 200 g
Sea buckthorn juice – 200 ml
Water – 400 ml

Jerusalem artichoke is washed, peeled, cut into slices, poured with a mixture of sea buckthorn juice and water, sugar is added and brought to a boil over medium heat. After this, the product (along with the juice) is transferred into steamed jars, covered with lids and pasteurized (1 and 0.5 l - 15 and 10 minutes, respectively).

Pickled Jerusalem artichoke

Jerusalem artichoke
Carrot
Natural honey – 2 tbsp.
Water – 1 l
Apple cider vinegar – 50 ml
Salt – 50 g

Jerusalem artichoke and carrots are washed, peeled, cut into pieces, mixed and placed in sterilized jars. The product is poured with boiling marinade, pasteurized (1 and 0.5 l - 20 and 15 minutes, respectively) and closed.

Spicy canned Jerusalem artichoke

Jerusalem artichoke
Hot pepper
Water – 1 l
Dill and currant leaves
Vinegar – 50 ml
Black peppercorns
Salt – 50 g
Sugar – 100 g

The prepared Jerusalem artichoke is placed in sterilized jars, seasonings are added to each of them and poured with boiling marinade. The jars are pasteurized (1 liter - 20 minutes) and sealed.

Dried Jerusalem artichoke

The tubers, washed with a brush, are cut into thin slices and dried in the shade under a canopy or in the oven (optimum temperature: 70°C). The resulting dry slices are consumed as chips or crushed and used in the preparation of various dishes or drinks.

In our country, an increasing number of gardeners are engaged - this is explained by the mass of valuable properties inherent in this tuberous plant.