Jerusalem artichoke was brought to Europe from America in the 17th century. Jerusalem artichoke tubers ripen in the fall and are used for human food, while the stems and leaves are used as livestock feed.
Tubers are fried and boiled, salads and compotes are prepared, they can be canned, frozen and dried. Jerusalem artichoke salad contains many useful microelements and vitamins. Eating the plant helps strengthen the immune system, reduce stomach acidity and blood sugar. Jerusalem artichoke tastes similar to sweet potatoes.
Classic Jerusalem artichoke salad
This is a simple recipe that is good for the body. It helps reduce weight.
Compound:
- earthen pear or Jerusalem artichoke – 250 gr.;
- sweet pepper – 1 pc.;
- tomatoes – 2-3 pcs.;
- olive oil – 50 gr.;
- cucumber – 1-2 pcs.;
- carrots – 1 pc.;
- salt, spices, herbs.
Preparation:
- Jerusalem artichoke tubers need to be thoroughly washed and cleaned. Then they need to be cut as finely as possible and seasoned with oil to avoid darkening.
- The carrots also need to be peeled, grated or cut into thin strips with a knife.
- Cut the tomatoes into cubes, and the peppers and cucumbers into thin slices. If necessary, you can peel the cucumbers.
- Add the vegetables to the bowl and squeeze in the garlic clove.
- Stir the salad and add salt and spices to taste.
- Finely chop the parsley and add to the bowl. Stir again and transfer to a salad bowl.
Serve salad as a side to your main course or as an evening meal replacement if you're trying to lose weight. A tasty and satisfying dish will provide your body with its daily requirement of vitamins and microelements.
With bell peppers and tomatoes
If you combine earthen pear with other fresh vegetables in one dish, you will get a salad with a vitamin “bomb” that your body will only be happy about.
• Jerusalem artichoke – from 300 to 400 grams; • bell pepper (choose red); • fresh cucumbers – 2 pieces are enough; • ripe tomatoes – the same quantity; • carrots (juicy and sweet); • vegetable oil (olive oil fits perfectly into this recipe) – at least 4 tablespoons; • garlic – three cloves is enough;
• salt and ground black pepper – as much as you want, or without them at all; • openwork parsley (chervil) – a bunch. First of all, let's start with the Jerusalem artichokes. When the roots have already been washed and peeled, cut them as small as possible. Place in a bowl and add olive oil to prevent the slices from darkening.
Then we recycle everything else. As a result, we get neat pepper straws, small tomato cubes, thin cucumber slices (if the skin of the cucumbers is bitter or rough, it can be removed), a paste-like (after pressing) garlic mass, carrots passed through a coarse grater. First, mix everything except the carrots. Add chervil to the mixture, and then carrots. And stir one last time.
Jerusalem artichoke salad for diabetics
This root vegetable contains the substance inulin, which lowers blood glucose levels.
Compound:
- Jerusalem artichoke – 250 gr.;
- green apple – 1 pc.;
- onion – 1 pc.;
- olive oil – 30 gr.;
- sauerkraut – 300 gr.;
- lemon – 1/2 pcs.;
- salt, spices.
Preparation:
- Jerusalem artichoke and apple need to be peeled and grated on a coarse grater.
- Peel the onion and cut into very thin half rings.
- Pour lemon juice or apple cider vinegar over the onions to remove any bitterness.
- If the cabbage was stored in a large amount of brine, transfer the required amount into a colander and allow the excess liquid to drain.
- Let the onion marinate a little and mix it with the rest of the ingredients.
- Add a little bit of any vegetable oil. Season with salt and pepper if necessary.
- Toss the salad and serve.
People with diabetes should definitely include such a delicious Jerusalem artichoke salad in their diet.
How to prepare Jerusalem artichoke salad: recipes
Why Jerusalem artichoke salad is healthy and why many women love it so much. This article will answer the questions posed and tell you how to prepare Jerusalem artichoke salad yourself.
Many people, in order to lose a few extra pounds, resort to various types of diets, which mainly include vegetables and fruits. And there are so many types of diets that a person is sometimes lost which one is best to choose.
When pursuing the goal of losing weight with the help of a diet, it is worth correctly deciding at what time of year this procedure will be the most effective and financially profitable. Many have come to the conclusion that the best time to follow a diet starts from early spring until the end of late autumn. This rather long period of time allows you not only to get rid of excess weight, but also to maximally nourish the body with vitamins. One of the root vegetables that will help you achieve your goals is Jerusalem artichoke. It is also known as earthen pear.
It grows in the ground in tubers at a depth of no more than 20 cm, and it tastes somewhat like potatoes and a little like cabbage. The composition of this root vegetable is very rich, so it is beneficial for the whole body. It is easy to lose weight with its help, as it contains a lot of fiber, which promotes the functioning of the digestive tract and is able to remove toxins from the entire body. Jerusalem artichoke also swells when it enters the stomach, which gives a feeling of fullness. And this greatly affects how many calories a person eats per day. In addition, Jerusalem artichoke removes fats from the entire body without processing.
But, at the same time, it is worth remembering that this is not a miracle root vegetable that can cope with excess weight, even when a person continues to eat incorrectly. To achieve an excellent result, a person needs to constantly monitor his diet, regulating it correctly. Since whole Jerusalem artichoke is not always attractive, many women who want to lose weight make Jerusalem artichoke salad, which can contain a variety of ingredients. Today you can find dozens of such recipes. Some of them contain not only vegetables, but also lean meat, which allows you to make a fortified and tasty Jerusalem artichoke salad. Recipes for such salads are very common, so they can be found in any literature containing culinary recipes.
In this article you can consider only some of the recipes. The first of them consists entirely of fresh fruits and vegetables. To prepare it you will need two large Jerusalem artichoke tubers, a large green apple, two small carrots, lemon and vegetable oil. Carrots and Jerusalem artichokes must be thoroughly washed and peeled. Then the Jerusalem artichoke must be grated on a coarse grater, and it must immediately be sprinkled with lemon juice. Thanks to this, it will not acquire a dark color. Then, in a separate bowl on a coarse grater, grate the carrots and sprinkle lemon juice on it. Next, the apple is grated, along with the peel. It is also sprinkled with lemon juice. After this, all the prepared ingredients are mixed in a deep salad bowl and seasoned with one tablespoon of oil. Add salt to taste and mix.
The second recipe is Buragon salad. For one serving of this salad you will need Jerusalem artichoke, apple and carrots (1 piece each), 60 g. grapes, 1 cucumber (salted), 60 gr. walnuts, 100 gr. boiled beef or chicken meat and 3 tbsp. spoons of mayonnaise (30%). First you need to prepare all the ingredients. Vegetables and fruits must be washed and peeled. Walnut kernels must be dried in a frying pan to remove the skin, which gives them a bitter taste. Carrots, Jerusalem artichokes and apples must be grated on a coarse grater into one container. Then, you need to cut the boiled meat into small pieces. Add to vegetables, but do not stir. After this, finely chopped cucumber is added there. All this is salted, peppered, seasoned with mayonnaise and mixed. The finished salad is placed in a salad bowl and sprinkled with crushed nuts on top. And along the edge of the plate, around the salad, grapes are laid out. In addition, the top of the salad can be decorated with herbs.
The third recipe tells how to make Jerusalem artichoke salad for men who love spicy foods. Its ingredients: 4 pcs. tomato, 4 Jerusalem artichoke tubers, 3 cloves of garlic, 100 gr. mayonnaise and dill. Jerusalem artichoke is peeled and cut into thin slices. Tomatoes must be cut into slices. Garlic is passed through a garlic press and mixed with mayonnaise. Dill is also finely chopped. All this is thoroughly mixed and salt and ground black pepper are added.
Any of the salads containing Jerusalem artichoke is very easy to prepare. The only thing you need to remember is that such salads are best always made in small portions. Since the left salad loses its appearance and attractive taste.
In conclusion, it is worth noting that Jerusalem artichoke salads are not only quick to prepare, but also very healthy, since Jerusalem artichoke contains many vitamins that are beneficial for the entire human body.
Jerusalem artichoke salad with cheese and egg
The salad is higher in calories, but no less healthy and tasty.
Compound:
- Jerusalem artichoke – 200 gr.;
- soft cheese – 200 gr.;
- eggs – 2-3 pcs.;
- mayonnaise – 70 gr.;
- cucumbers – 2 pcs.;
- dill – 1/2 bunch;
- salt, spices.
Preparation:
- You need to take soft cheese that holds its shape well. Tofu or any lightly salted cheese of your choice will do.
- Cut the cucumbers and cheese into equal small cubes with a knife.
- Jerusalem artichoke needs to be peeled and grated on a coarse grater.
- Peel hard-boiled eggs and grate or cut into cubes.
- Mix all ingredients and season with mayonnaise (you can use soy), or a mixture of mayonnaise and sour cream.
- Add some salt. If desired, you can season with ground pepper.
- Sprinkle the salad with finely chopped dill and serve.
Tartlets with Jerusalem artichoke salad for a buffet table
- Jerusalem artichoke – 0.5 kg;
- canned corn – 130 g;
- chicken egg – 0.5 dozen;
- salt, spices - to taste;
- sour cream or mayonnaise - to taste;
- tartlets - how much salad is enough for.
- Boil Jerusalem artichoke and eggs.
- Cool and peel the food, cut into small cubes.
- Mix with corn.
- Add salt, season, add just a little sour cream, stir.
Divide the salad among tartlets and serve. They look beautiful, and your guests will never guess what the filling is made of, although they will almost certainly be won over by the taste.
You will learn what else you can fill tartlets with and how to bake them yourself from the materials “Tartlets for the festive table” and “Fillings for tartlets: 12 recipes for different budgets.”
Jerusalem artichoke salad with apple and cabbage
A light vitamin salad is perfect for lunch or dinner, as an addition to a meat dish. It can also be a low-calorie side dish.
Compound:
- Jerusalem artichoke – 150 gr.;
- green apple – 1 pc.;
- carrots – 1 pc.;
- olive oil – 50 gr.;
- cabbage – 300 gr.;
- lemon – 1/2 pcs.;
- salt, herbs.
Preparation:
- Shred the cabbage into thin strips and season with salt with your hands.
- Leave it for a while so that the cabbage becomes soft and releases its juice.
- Cut the apple into thin slices and sprinkle with lemon juice to prevent it from darkening.
- Grate the carrots on a coarse grater. You can fry it in vegetable oil, or you can add it raw.
- Mix all products and season with olive oil.
- You can add any greens, but it will be more interesting with tarragon or any spicy herb with a bright taste and smell.
This simple salad is perfect with grilled meat or chicken.
Jerusalem artichoke salad with carrots and daikon
Another unusual and healthy recipe will appeal to lovers of Japanese cuisine.
Compound:
- Jerusalem artichoke – 200 gr.;
- daikon – 1 pc.;
- carrots – 1 pc.;
- olive oil – 50 gr.;
- seaweed – 10 gr.;
- wasabi – 1/2 tsp;
- salt.
Preparation:
- Peel the Jerusalem artichoke and grate on a coarse grater. Spray with oil to prevent browning.
- Peel and grate carrots and radishes on a coarse grater.
- Mix all vegetables in a bowl.
- Prepare a dressing with a splash of wasabi and olive oil.
- Pour this mixture over the salad, mix and place in a salad bowl.
- Sprinkle dried seaweed on top, break it into small pieces with your hands.
- Serve with fish or seafood dishes with a side dish of rice.
So quickly and easily you can prepare a themed, “Japanese” dinner for your loved ones.
Sweet Jerusalem artichoke salad with pumpkin
The usual fruit salad for dessert can be replaced with an interesting and tasty recipe.
Compound:
- Jerusalem artichoke – 200 gr.;
- pumpkin – 200 gr.;
- apples – 2 pcs.;
- sesame oil – 50 gr.;
- honey – 50 gr.;
- walnuts – 1/2 cup;
- sesame seeds.
Preparation:
- Chop the peeled walnuts a little with a knife, add the peeled pumpkin seeds. You can add peeled seeds and sesame.
- Fry the nut mixture in a dry frying pan and add honey. Stir and leave to cool.
- Grind Jerusalem artichoke and pumpkin into thin slices using a Korean carrot grater.
- Cut the apples into thin slices.
- Mix and season with sesame oil.
- Add the sweet nut and seed mixture and toss the salad.
- Place in a salad bowl and serve for dessert after lunch or dinner.
Both children and adult members of your family will love this delicacy.
Jerusalem artichoke and pumpkin salad with honey
You can make a very tasty dessert salad from Jerusalem artichoke. All the ingredients included in its composition have a healing effect on the human body and strengthen the immune system. It’s good if during colds and viral infections this salad will be on the table.
- 300 g sweet pumpkin;
- 200 g Jerusalem artichoke;
- sour apples - 2 medium fruits;
- ginger root - 25 g;
- 50 g liquid honey;
- citric acid - a pinch.
Cooking time: 5 min.
Calorie content per 100 grams: 84 kcal.
Cut the apples and skins into cubes. To prevent pieces of fruit from darkening, treat them with citric acid diluted in 10 ml of cold liquid. Jerusalem artichoke, pumpkin and ginger root must be grated on the coarsest grater. Now mix all the products and add honey. After 15 minutes, you can serve the salad to the table.
To make this dessert salad, we take more ingredients. They are more refined than in previous recipes, which means the result is appropriate.
• pear root vegetables – 300 grams; • pumpkin – a piece of juicy ripe fruit weighing 200 grams; • apples (preferably sour) – 2 fruits; • walnuts – no less than a glass of kernels; • vegetable oil (ideally pumpkin oil, but olive or sesame oil will work) – at least three tablespoons; • sesame and sunflower seeds – a couple of tablespoons each;
• honey – 4 tablespoons. We use liquid that has not had time to sugar. Cut the Jerusalem artichoke into small pieces and mix with butter. We process the pumpkin using a grater designed for Korean carrots and add it to the earthen pear. We send apples, turned into thin slices, to accompany pumpkin and Jerusalem artichoke.
We “disassemble” the walnut kernels into quarters. Then we combine them with sesame seeds and shelled sunflower seeds. Fry everything a little. Without allowing the nut-seed mass to cool, combine with honey. Now the honey substance can cool down. Mix all the ingredients of the sweet salad and season it with honey and nut mixture. And you can enjoy it.
Jerusalem artichoke salad with chicken
This dish can be a full dinner or a filling appetizer for a Sunday lunch with the family.
Compound:
- Jerusalem artichoke – 150 gr.;
- lettuce – 10 leaves;
- cherry tomatoes – 10 pcs.;
- olive oil – 70 gr.;
- chicken fillet – 300 gr.;
- cheese – 50 gr.;
- salt, garlic.
Preparation:
- Boil the chicken breast in a small amount of water with salt and spices.
- Cool and cut into cubes.
- Wash the lettuce leaves and dry them on a towel. Tear them into small pieces by hand and place in a large bowl.
- Wash the tomatoes and cut into quarters.
- Jerusalem artichoke needs to be peeled and cut into thin strips.
- Stir and place in a salad bowl.
- Using a press, squeeze a small clove of garlic into the olive oil.
- Season the salad with garlic dressing and sprinkle with finely grated cheese.
Such a simple salad, eaten for dinner, will provide your body with the necessary proteins, fats and vitamins. And it contains very few calories.
Step-by-step cooking with chicken
The French consider Jerusalem artichoke a delicacy, and they know a lot about cooking. We suggest preparing an exquisite salad from earthen pears, which is suitable for both a celebration and a romantic dinner. It will be an excellent snack with dry red wine or stronger alcohol. And preparing a salad is extremely simple.
- 400 g of selected Jerusalem artichoke tubers;
- broccoli - 1 small inflorescence;
- boiled chicken breast - 250 g;
- 1 beautiful bell pepper;
- 1 medium onion;
- 40 g butter;
- 100 g yogurt;
- fresh herbs, pepper and salt.
Calorie content per 100 grams: 97 kcal.
Wash the Jerusalem artichoke roots thoroughly, peel and boil. To do this, they must be placed in boiling salted water for 15-20 minutes. When the Jerusalem artichoke has cooled, cut it into large cubes. Divide the head of broccoli into small florets.
Place the frying pan on the fire, melt the butter and fry the Jerusalem artichoke and broccoli for 4-7 minutes. Cut the pepper into strips, the onion into rings or half rings. Divide the breast into small fibers.
Now mix all the vegetables and meat, add salt, pepper and finely chopped herbs. Top with yoghurt before serving.
Zucchini with tomatoes and cheese in the oven is one of the simplest dishes, which is at the same time tasty and original.
Read our article on how to make ganache for decorating cakes and desserts at home.
How long to cook tender turkey until ready for diet soup.
Jerusalem artichoke salad with carrots and garlic
Another vegetable salad that turns out not only tasty, but also very healthy.
Compound:
- Jerusalem artichoke – 300 gr.;
- carrots – 2-3 pcs.;
- garlic – 1-2 cloves;
- olive oil – 60 gr.;
- greenery;
- salt, spices.
Preparation:
- Peel the root vegetables and grate them on a coarse grater. You can use a vegetable slicer to prepare Korean carrots.
- Wash the greens and dry them on a towel, and then finely chop them with a knife.
- Squeeze the garlic into a bowl with the remaining vegetables.
- Salt the salad and add spices if desired. Season with olive oil and stir.
- Serve as an appetizer or accompaniment to a main course of meat or chicken.
This salad can be dressed with mayonnaise or sour cream.
Jerusalem artichoke chips with warm cheese sauce
delish.com
Ingredients:
- 280 g Greek yogurt;
- 70–100 g blue cheese;
- 1½ teaspoons ground black pepper;
- 900 g Jerusalem artichoke;
- vegetable oil;
- 1 tablespoon salt;
- a few sprigs of fresh rosemary;
- a few green onions.
Preparation
Place yogurt, crumbled cheese and a spoonful of pepper into a saucepan. Stirring, cook the sauce for 10 minutes over low heat. Transfer the sauce to a bowl.
Cut the Jerusalem artichoke into very thin slices. Heat the oil thoroughly in a frying pan over high heat. There should be enough of it so that the chips float freely in it.
Place the Jerusalem artichoke slices in portions in the oil and fry for 3-4 minutes until golden brown. Transfer to a paper towel and blot the chips to remove excess grease.
Place the chips on a plate and sprinkle with a mixture of salt and finely chopped rosemary. Sprinkle the warm sauce with the remaining pepper and chopped green onions. Serve chips with cheese sauce.
How to make chips at home →
