Jerusalem artichoke tubers, or earthen pear, are rich in proteins, mineral salts and trace elements. They are especially useful for patients with diabetes mellitus, since they contain inulin, which regulates blood sugar levels.
Jerusalem artichoke stewed in milk
Cut Jerusalem artichoke into medium-sized cubes or wedges, put in a saucepan, pour on the bottom of the water and boil. Then pour in milk and cook until tender over low heat. Pour milk into another container. Lightly fry the flour in butter, not bringing until golden brown. Add to the pan the milk in which the Jerusalem artichoke was cooked and boil.
Pour boiled Jerusalem artichoke with this sauce, mix gently and heat over low heat. Drizzle with melted butter and sprinkle with herbs before serving.
Products:
- Jerusalem artichoke - 300 g;
- milk - 200 g;
- butter -20 g;
- flour - a teaspoon
Jerusalem artichoke baked with egg
Cut the earthen pear into circles, put in a saucepan, add oil and simmer over low heat until tender. Transfer the slices to the skillet. Beat the egg with sour cream or milk and pour this mixture with Jerusalem artichoke, sprinkle with grated cheese, drizzle with butter and bake.
Products:
- Jerusalem artichoke - 300 g;
- oil - 20 g;
- egg - 1 pc.;
- sour cream - 100 g;
- cheese - 20 g
Jerusalem artichoke pancakes
Grate Jerusalem artichoke, zucchini, celery root, add chopped herbs, eggs and flour. Stir well, put the pancakes with a tablespoon in a skillet with heated oil and fry.
You can make lean pancakes. In this case, instead of eggs, put a couple of tablespoons of semolina in the dough and wait until it swells.
Products:
- zucchini - 1 pc.;
- Jerusalem artichoke - 5-6 pcs.;
- egg - 2 pcs.;
- celery root - ½ pc.;
- flour - heaped tablespoon.
