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Food centenarians: the best recipes from artichoke
Jerusalem artichoke can give the harvest in the fall and early spring. It contains about 18% natural inulin, starch, sugar substitute, and organic magnesium, potassium, silicon, almost all vitamins and amino acids that increase the number of T-lymphocytes in the human body, which leads to increased immunity.
In addition, regular ingestion of artichoke rejuvenates the bloodstream for 20 years. No wonder that the American Indians called it "longevity food." And a lot of it consumed in food. They believed that the Jerusalem artichoke returns a taste for life and save us from many diseases. Let us and we will master recipes with the Jerusalem artichoke!
Dishes made of artichoke
The preferred way to do salads with fresh tubers, as the greatest amount of nutrients stored in them. But even after the heat treatment of artichoke dishes retain high-value, nutritious and taste.
Jerusalem artichoke salad with radish
Take in arbitrary proportions of Jerusalem artichoke tubers and radish, thoroughly wash them, peel and grate. Add to the salad any chopped herbs, green onions feathers, season with salt and season with sour cream.
Also made of artichoke salad can be made with carrots, radish, boiled eggs, as well as fueling use mayonnaise and vegetable oil.
Chop with Jerusalem artichoke
Cut large tubers plates. Preheat a frying pan in vegetable oil and put it in slices of artichoke, and on them - chops. Reduce heat, cover the pan with a lid. When turning the chops, the layer of artichoke leaves in place. Serve the chops to the table directly on a slice of artichoke, sprinkle with herbs.
Tartlets with Jerusalem artichoke
Grate peeled Jerusalem artichoke on a coarse grater and fry in vegetable oil. Parboiled rice boil until cooked, mix with chopped hard-boiled eggs and Jerusalem artichoke, season with sour cream. This mixture is spread out in tartlets and bake them in the oven.
Vegetable stew
Slice eggplant, artichoke and tomatoes, and onions - semirings. Bow boil in a little water, then add to it the eggplant and cook another 3-4 minutes. Then send in a saucepan slices of artichoke and hold it over the fire for 2-3 minutes more. Tomatoes are added after the pot is removed from the heat. Dish should be stir, cover and let stand for about half an hour. Serve with chopped greens.
Fritters of artichoke
Ingredients:
500 g of Jerusalem artichoke
200 g zucchini
2 eggs
100 g flour
vegetable oil
salt Jerusalem artichoke and zucchini wash, peel and grate. By chopped vegetables are added eggs, flour and salt. The whole was mixed to obtain a semiliquid test. The resulting mass is spread on a tablespoon of red-hot frying pan, greased with sunflower oil or other vegetable oil. Fried fritters on both sides.
Baked artichoke
Ingredients:
500 g of Jerusalem artichoke
50 g milk
vegetable oil 2 eggs
salt Jerusalem artichoke peel and grate. Thereafter, it is necessary to fry oil. Fried artichoke mix with eggs, whipped with milk, add salt. The mass of mix well and put on a greased pan. Bake in the oven at 180 degrees.
Macedoine vegetable
Ingredients:
200 g cauliflower
200g green beans
200 g of Jerusalem artichoke
200 g artichokes
200 g asparagus
200 g potato
200 g turnips
fried breadcrumbs 2 cups cream
All vegetables: cauliflower, artichokes, green beans, artichokes, asparagus, potatoes, turnips, boil until soft. After that you can add to taste nutmeg. The boiled vegetables add toasted breadcrumbs, pour 2 cups cream, salt and bake in the oven.
Cutlets from artichoke
Ingredients:
500 g of Jerusalem artichoke
500 g carrots
2 eggs
2 tablespoons
semolina 100 g cream
Jerusalem artichoke and carrot peel and grate. Prepared vegetables pour the cream, salt and simmer until tender over low heat, covered. The hot steamed vegetables add eggs and semolina, then quickly stir until smooth. From the resulting mass form patties and fry them in vegetable oil on both sides.
Jerusalem artichokes with pumpkin and lemon
Ingredients:
500 g of Jerusalem artichoke
500g pumpkin
1 lemon
salt Jerusalem artichoke and pumpkin peel, cut into small pieces. Lemon cut into thin slices with peel. All the ingredients are mixed, add salt and simmer over low heat until tender.
Salad of artichoke
Ingredients:
500 g of Jerusalem artichoke
100 grams of canned corn
4 eggs
sour
salt Jerusalem artichoke clean and boil in salted water until tender. Eggs boil and cool. Cut into small cubes and cooked artichoke eggs, add the corn, sour cream and mix well.
Jerusalem artichokes in batter
Ingredients:
500 g of Jerusalem artichoke
1 egg
2 tablespoons flour
2 tablespoons cream
salt, pepper
Jerusalem artichoke clean and boil until tender. Prepare the batter by mixing the egg, sour cream, flour and add salt and pepper to taste. Jerusalem artichoke dip in batter and fry in vegetable oil on a hot frying pan until golden brown. Serve the artichokes in batter can be with herbs and sour cream.
Jerusalem artichoke in milk
Ingredients:
300 g of Jerusalem artichoke
200 g milk
2 tablespoons butter oil
1 tablespoon flour
salt greens
Jerusalem artichoke peeled, cut into small cubes and cook until cooked in milk diluted with water in proportions of 1: 1. After that, remove the artichokes and add to the milk browned in butter, the flour and cook until thick. The resulting sauce pour the artichoke. Serve with chopped herbs.
Cabbage green:
Pre-blanched young nettles cut into strips. Chop the leaves of a young sorrel. Fry in vegetable oil ring onions, add chopped nettles and sorrel, fry for another 5-7 minutes. Jerusalem artichoke cut into strips. All of this shift in the pan, cover with salted water and cook until tender. Before serving, season with cubes of fried crackers, sour cream, finely chopped eggs with herbs and spices.
Bean soup in a rural:
Jerusalem artichoke cut into cubes, blanch for 3-5 minutes, fry in butter with onions. Soaked for 5-6 hours of white beans cook until soft, season with fried Jerusalem artichoke, five minutes before the green fill.
Soup:
For two servings of soup should be: 0, 8 kg of peeled Jerusalem artichoke, 0.5 liters of chicken or beef broth (you can substitute vegetable broth), 100 grams of butter, a sprig of thyme, a little chive, carrot, 100g spinach, juice of 1/3 lemon.
soup base is prepared as follows. Cut artichoke with 70 grams of butter stewed in its own juice over low heat until softening of Jerusalem artichoke (depending on the variety and quality of vegetables - up to 1, 5-2 hours) under the lid tightly closed. Then this mass is chopped in a blender or frays through a fine sieve.
Finely chopped spinach saute in 30g of butter to a state of lethargy. The broth is boiled for 20 minutes with the onion, carrot, thyme, bay leaf. Then filter. Purée of Jerusalem artichoke soup with whipped until desired consistency, add the fried spinach and seasoned with spices to taste.
Garnish
On a side dish of Jerusalem artichoke can be said that their preparation is similar to the preparation of side dishes and other vegetables can be fed with traditional sauces and spices to taste.
Jerusalem artichoke boiled
Depending on the size of tubers boil (better scrape) in salted water for 12-30 minutes with onion and spices to taste. Remove, allow to drain water. From this workpiece can cook many varieties of food.
Jerusalem artichoke in Polish:
Svezheotvarenny Sweet pour melted butter, sprinkle with ground roasted croutons and garnish with greens.
Jerusalem artichokes baked with asparagus:
Boiled artichoke cut into strips, put a thin layer in the form of a greased and sprinkled with croutons, pour the dressing from sour cream and raw egg, put the top layer of asparagus, sprinkle with grated cheese and chopped walnuts kernels and bake in the oven for 12-15 minutes.
< br> Jerusalem artichoke fries:
Cut strips tubers fry 5-7 minutes in deep-fried, let cool. Before serving, dip in batter and fry in a deep fryer to form a crust and sprinkle with fried parsley.
Recipes "Jerusalem artichokes stewed with onion».
To prepare the food, prepare 2 sprigs of lemon balm, 4 onions, 500 g of Jerusalem artichoke, half a cup of cream, 20 g butter, 1 tbsp. l. lemon juice, 1 hr. l. mustard.
Clean the artichokes, cut into thick slices, blanch in salted boiling water for about 1 minute. Chop the onion, sauté in the melted butter, add the mustard and cream. Put this mixture in the Jerusalem artichoke slices, simmer over low heat about 12 minutes, season with lemon juice. Before serving, sprinkle the dish grinding balm.
Recipe soup-puree of Jerusalem artichoke.
To prepare the dish zagotovte: 2 onions, 500 g of Jerusalem artichoke, 3 cups of broth, 1 bunch green onions, 30 g butter, 3 tbsp. spoons of flour, 100 g sour cream, nutmeg, pepper and table salt -by taste.
Wash, peel and cut into circles of Jerusalem artichoke. Sauté it together with grinding onions. Put the vegetables in boiling broth and cook for 15 minutes under the lid. By submitting to the table, sprinkle with green onion slices soup.
Recipe fishing ing with Jerusalem artichoke
To prepare the food, prepare 200 g of nettle, 200 g of Jerusalem artichoke, 300 g of fish, 1 bay leaf, 1 onion, 200 grams of sorrel, black pepper and table salt to taste
. Wash the young nettle, blanch it for 3 minutes in boiling salted water, put in a colander, let drain the water, cut into strips. Wash and chop the sorrel leaves. Cut the rings of onions and fry them in vegetable oil. Clean the tubers of Jerusalem artichoke, cut into strips. Jerusalem artichoke and herbs add to the pan, cover with lightly salted boiling water and simmer until fully cooked. One minute before the end of cooking the soup in fishing omit spices and fried onions. Feeding dish on the table, put the plate in a piece of boiled fish fillets.
Recipe stew of tomatoes, eggplant and Jerusalem artichoke.
To prepare the dish cook: 3 onions, 200 g tomatoes, 250 grams of eggplant, 250 g of Jerusalem artichoke, green onions, parsley and dill
. Cut the artichoke slices thick, and peeled eggplant - sliced. In a saucepan pour 3/4 cup water, boil it finely chopped onion, eggplant and then for 3 minutes. Add to Jerusalem artichokes and even cook for about 2 minutes. Put in a pan with chopped tomatoes, soak in the heat for 10 minutes. Before serving, sprinkle with finely chopped greens stew.
In addition, regular ingestion of artichoke rejuvenates the bloodstream for 20 years. No wonder that the American Indians called it "longevity food." And a lot of it consumed in food. They believed that the Jerusalem artichoke returns a taste for life and save us from many diseases. Let us and we will master recipes with the Jerusalem artichoke!
Dishes made of artichoke
The preferred way to do salads with fresh tubers, as the greatest amount of nutrients stored in them. But even after the heat treatment of artichoke dishes retain high-value, nutritious and taste.
Jerusalem artichoke salad with radish
Take in arbitrary proportions of Jerusalem artichoke tubers and radish, thoroughly wash them, peel and grate. Add to the salad any chopped herbs, green onions feathers, season with salt and season with sour cream.
Also made of artichoke salad can be made with carrots, radish, boiled eggs, as well as fueling use mayonnaise and vegetable oil.
Chop with Jerusalem artichoke
Cut large tubers plates. Preheat a frying pan in vegetable oil and put it in slices of artichoke, and on them - chops. Reduce heat, cover the pan with a lid. When turning the chops, the layer of artichoke leaves in place. Serve the chops to the table directly on a slice of artichoke, sprinkle with herbs.
Tartlets with Jerusalem artichoke
Grate peeled Jerusalem artichoke on a coarse grater and fry in vegetable oil. Parboiled rice boil until cooked, mix with chopped hard-boiled eggs and Jerusalem artichoke, season with sour cream. This mixture is spread out in tartlets and bake them in the oven.
Vegetable stew
Slice eggplant, artichoke and tomatoes, and onions - semirings. Bow boil in a little water, then add to it the eggplant and cook another 3-4 minutes. Then send in a saucepan slices of artichoke and hold it over the fire for 2-3 minutes more. Tomatoes are added after the pot is removed from the heat. Dish should be stir, cover and let stand for about half an hour. Serve with chopped greens.
Fritters of artichoke
Ingredients:
500 g of Jerusalem artichoke
200 g zucchini
2 eggs
100 g flour
vegetable oil
salt Jerusalem artichoke and zucchini wash, peel and grate. By chopped vegetables are added eggs, flour and salt. The whole was mixed to obtain a semiliquid test. The resulting mass is spread on a tablespoon of red-hot frying pan, greased with sunflower oil or other vegetable oil. Fried fritters on both sides.
Baked artichoke
Ingredients:
500 g of Jerusalem artichoke
50 g milk
vegetable oil 2 eggs
salt Jerusalem artichoke peel and grate. Thereafter, it is necessary to fry oil. Fried artichoke mix with eggs, whipped with milk, add salt. The mass of mix well and put on a greased pan. Bake in the oven at 180 degrees.
Macedoine vegetable
Ingredients:
200 g cauliflower
200g green beans
200 g of Jerusalem artichoke
200 g artichokes
200 g asparagus
200 g potato
200 g turnips
fried breadcrumbs 2 cups cream
All vegetables: cauliflower, artichokes, green beans, artichokes, asparagus, potatoes, turnips, boil until soft. After that you can add to taste nutmeg. The boiled vegetables add toasted breadcrumbs, pour 2 cups cream, salt and bake in the oven.
Cutlets from artichoke
Ingredients:
500 g of Jerusalem artichoke
500 g carrots
2 eggs
2 tablespoons
semolina 100 g cream
Jerusalem artichoke and carrot peel and grate. Prepared vegetables pour the cream, salt and simmer until tender over low heat, covered. The hot steamed vegetables add eggs and semolina, then quickly stir until smooth. From the resulting mass form patties and fry them in vegetable oil on both sides.
Jerusalem artichokes with pumpkin and lemon
Ingredients:
500 g of Jerusalem artichoke
500g pumpkin
1 lemon
salt Jerusalem artichoke and pumpkin peel, cut into small pieces. Lemon cut into thin slices with peel. All the ingredients are mixed, add salt and simmer over low heat until tender.
Salad of artichoke
Ingredients:
500 g of Jerusalem artichoke
100 grams of canned corn
4 eggs
sour
salt Jerusalem artichoke clean and boil in salted water until tender. Eggs boil and cool. Cut into small cubes and cooked artichoke eggs, add the corn, sour cream and mix well.
Jerusalem artichokes in batter
Ingredients:
500 g of Jerusalem artichoke
1 egg
2 tablespoons flour
2 tablespoons cream
salt, pepper
Jerusalem artichoke clean and boil until tender. Prepare the batter by mixing the egg, sour cream, flour and add salt and pepper to taste. Jerusalem artichoke dip in batter and fry in vegetable oil on a hot frying pan until golden brown. Serve the artichokes in batter can be with herbs and sour cream.
Jerusalem artichoke in milk
Ingredients:
300 g of Jerusalem artichoke
200 g milk
2 tablespoons butter oil
1 tablespoon flour
salt greens
Jerusalem artichoke peeled, cut into small cubes and cook until cooked in milk diluted with water in proportions of 1: 1. After that, remove the artichokes and add to the milk browned in butter, the flour and cook until thick. The resulting sauce pour the artichoke. Serve with chopped herbs.
Cabbage green:
Pre-blanched young nettles cut into strips. Chop the leaves of a young sorrel. Fry in vegetable oil ring onions, add chopped nettles and sorrel, fry for another 5-7 minutes. Jerusalem artichoke cut into strips. All of this shift in the pan, cover with salted water and cook until tender. Before serving, season with cubes of fried crackers, sour cream, finely chopped eggs with herbs and spices.
Bean soup in a rural:
Jerusalem artichoke cut into cubes, blanch for 3-5 minutes, fry in butter with onions. Soaked for 5-6 hours of white beans cook until soft, season with fried Jerusalem artichoke, five minutes before the green fill.
Soup:
For two servings of soup should be: 0, 8 kg of peeled Jerusalem artichoke, 0.5 liters of chicken or beef broth (you can substitute vegetable broth), 100 grams of butter, a sprig of thyme, a little chive, carrot, 100g spinach, juice of 1/3 lemon.
soup base is prepared as follows. Cut artichoke with 70 grams of butter stewed in its own juice over low heat until softening of Jerusalem artichoke (depending on the variety and quality of vegetables - up to 1, 5-2 hours) under the lid tightly closed. Then this mass is chopped in a blender or frays through a fine sieve.
Finely chopped spinach saute in 30g of butter to a state of lethargy. The broth is boiled for 20 minutes with the onion, carrot, thyme, bay leaf. Then filter. Purée of Jerusalem artichoke soup with whipped until desired consistency, add the fried spinach and seasoned with spices to taste.
Garnish
On a side dish of Jerusalem artichoke can be said that their preparation is similar to the preparation of side dishes and other vegetables can be fed with traditional sauces and spices to taste.
Jerusalem artichoke boiled
Depending on the size of tubers boil (better scrape) in salted water for 12-30 minutes with onion and spices to taste. Remove, allow to drain water. From this workpiece can cook many varieties of food.
Jerusalem artichoke in Polish:
Svezheotvarenny Sweet pour melted butter, sprinkle with ground roasted croutons and garnish with greens.
Jerusalem artichokes baked with asparagus:
Boiled artichoke cut into strips, put a thin layer in the form of a greased and sprinkled with croutons, pour the dressing from sour cream and raw egg, put the top layer of asparagus, sprinkle with grated cheese and chopped walnuts kernels and bake in the oven for 12-15 minutes.
< br> Jerusalem artichoke fries:
Cut strips tubers fry 5-7 minutes in deep-fried, let cool. Before serving, dip in batter and fry in a deep fryer to form a crust and sprinkle with fried parsley.
Recipes "Jerusalem artichokes stewed with onion».
To prepare the food, prepare 2 sprigs of lemon balm, 4 onions, 500 g of Jerusalem artichoke, half a cup of cream, 20 g butter, 1 tbsp. l. lemon juice, 1 hr. l. mustard.
Clean the artichokes, cut into thick slices, blanch in salted boiling water for about 1 minute. Chop the onion, sauté in the melted butter, add the mustard and cream. Put this mixture in the Jerusalem artichoke slices, simmer over low heat about 12 minutes, season with lemon juice. Before serving, sprinkle the dish grinding balm.
Recipe soup-puree of Jerusalem artichoke.
To prepare the dish zagotovte: 2 onions, 500 g of Jerusalem artichoke, 3 cups of broth, 1 bunch green onions, 30 g butter, 3 tbsp. spoons of flour, 100 g sour cream, nutmeg, pepper and table salt -by taste.
Wash, peel and cut into circles of Jerusalem artichoke. Sauté it together with grinding onions. Put the vegetables in boiling broth and cook for 15 minutes under the lid. By submitting to the table, sprinkle with green onion slices soup.
Recipe fishing ing with Jerusalem artichoke
To prepare the food, prepare 200 g of nettle, 200 g of Jerusalem artichoke, 300 g of fish, 1 bay leaf, 1 onion, 200 grams of sorrel, black pepper and table salt to taste
. Wash the young nettle, blanch it for 3 minutes in boiling salted water, put in a colander, let drain the water, cut into strips. Wash and chop the sorrel leaves. Cut the rings of onions and fry them in vegetable oil. Clean the tubers of Jerusalem artichoke, cut into strips. Jerusalem artichoke and herbs add to the pan, cover with lightly salted boiling water and simmer until fully cooked. One minute before the end of cooking the soup in fishing omit spices and fried onions. Feeding dish on the table, put the plate in a piece of boiled fish fillets.
Recipe stew of tomatoes, eggplant and Jerusalem artichoke.
To prepare the dish cook: 3 onions, 200 g tomatoes, 250 grams of eggplant, 250 g of Jerusalem artichoke, green onions, parsley and dill
. Cut the artichoke slices thick, and peeled eggplant - sliced. In a saucepan pour 3/4 cup water, boil it finely chopped onion, eggplant and then for 3 minutes. Add to Jerusalem artichokes and even cook for about 2 minutes. Put in a pan with chopped tomatoes, soak in the heat for 10 minutes. Before serving, sprinkle with finely chopped greens stew.
