Jerusalem artichoke or earthen pear, as we call it, came to Europe from North America. And this closest relative of the sunflower reached Russia only in the 18th century. Since then, our Jerusalem artichoke lovers have enjoyed its artichoke-like taste.
Instructions
Step 1
Jerusalem artichoke tubers can be extremely diverse in shape, color and size. Most often, the root crop is pear-shaped, but round and oblong specimens can be found. The colors are also not monotonous - Jerusalem artichoke is yellow, white, even purple.
Step 2
The part of the plant that is above the surface of the earth is very similar to a two-meter high sunflower. The stem is strong, decorated with yellow flowers.
Step 3
So what is good for food? Tops or roots? You will be surprised, but in this sense, Jerusalem artichoke is universal. The tops are eaten by pets. Horses, rabbits, sheep will not refuse such a treat.
Step 4
Jerusalem artichoke tubers will always find a place on our table. This amazing plant is rich in various useful substances, mineral salts, vitamins. All the components are countless. The most valuable is inulin, which is an analogue of insulin. For this reason, Jerusalem artichoke is very beneficial for diabetics.
Step 5
The taste of an earthen pear is peculiar and a bit like the taste of a cabbage stump. You can eat Jerusalem artichoke in any form. Someone cooks, others fried or stewed, some even marinate. But you can eat it raw as well. Here are just a few easy ways to prepare this product.
Step 6
To prepare the salad, the tubers should be peeled and chopped. Add sauerkraut, pre-grated apples do not interfere. Chop the onion finely, it will also go to the salad. Season everything with vegetable oil and add salt to your taste. Stir the salad and season with herbs.
Step 7
Jerusalem artichoke can be baked with cheese. Peel and boil the tubers in water. Place the Jerusalem artichoke in the skillet. Add grated cheese, herbs. Pour sour cream on top and place the dish in the oven for baking.
Step 8
Here's another great earthen pear casserole. Fry the peeled and coarsely grated tubers using vegetable oil, then cool. Take eggs, beat them, add salt and pepper. Add all this to Jerusalem artichoke and bake in the oven for at least twenty minutes. Serve this casserole hot. Bon Appetit!
