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Carpaccio of Jerusalem artichoke
Surprisingly, the Jerusalem artichoke, aka "artichoke", aka "Jerusalem artichoke" has long won our plots, and even is not less sonorous the scientific name is "tuber sunflower" because of its Botanical relationship with the best friend lovers to chew sunflower seeds. And all the names but gourmets can easily recognize in the many faces of the Jerusalem artichoke is a whole palette of different flavors. Since its introduction in Europe, the Jerusalem artichoke has deservedly earned a reputation as a winter delicacy, due to the fact that is easily stored and has a taste reminiscent of walnut. Tubers eaten raw, as a salad ingredient, with sauces and seasonings, and cook, fry, bake, soar, etc., as potato tubers. In the process of heat treatment of the Jerusalem artichoke becomes more intense taste and smell compared to fresh tubers. The tubers of Jerusalem artichoke can be used in pickles and marinades. Collected Jerusalem artichoke dried and ground into flour, which even after long storage does not lose its useful qualities.
INGREDIENTS
Step 2 without removing the skin, slice the Jerusalem artichokes very thin, almost transparent slices.
Boil in a saucepan water with salt and lemon juice. Lower back slices of Jerusalem artichoke for 2 minutes, Then drain the Jerusalem artichokes in a colander and dry. Lay the slices on the plate "overlap".
Beat the butter with balsamic vinegar and sprinkle evenly with the mixture Jerusalem artichoke.
On the tomatoes make cross-shaped incision, lower for 1-2 minutes in boiling water, remove with a slotted spoon, let cool, cut into quarters, remove the seeds with a teaspoon, remove the skin. Cut the flesh into small cubes. Onion, Basil and hazelnuts separately chop with a knife.
Mix tomatoes with onion and Basil evenly over the slices of Jerusalem artichoke. Add salt, pepper and sprinkle with nuts.
The Council of grocery store
Light nutty flavor of the artichoke is enhanced by the hazelnuts. Replace it with almonds, walnuts, pistachios or sunflower seeds, add any peanut butter, and this vegetable-transformer every time will manifest itself in a new guise. published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: gastronom.ru/recipe/19855/karpachcho-iz-topinambura
INGREDIENTS
- 500 g Jerusalem artichoke
- 2 medium tomatoes
- a handful of roasted hazelnuts
- juice of 1 lemon
- 4 tbsp olive oil "extra virgin"
- 1 tsp balsamic vinegar
- a small bunch of green onions
- 10 Basil leaves
- salt, freshly ground black pepper
Step 2 without removing the skin, slice the Jerusalem artichokes very thin, almost transparent slices.
Boil in a saucepan water with salt and lemon juice. Lower back slices of Jerusalem artichoke for 2 minutes, Then drain the Jerusalem artichokes in a colander and dry. Lay the slices on the plate "overlap".
Beat the butter with balsamic vinegar and sprinkle evenly with the mixture Jerusalem artichoke.
On the tomatoes make cross-shaped incision, lower for 1-2 minutes in boiling water, remove with a slotted spoon, let cool, cut into quarters, remove the seeds with a teaspoon, remove the skin. Cut the flesh into small cubes. Onion, Basil and hazelnuts separately chop with a knife.
Mix tomatoes with onion and Basil evenly over the slices of Jerusalem artichoke. Add salt, pepper and sprinkle with nuts.
The Council of grocery store
Light nutty flavor of the artichoke is enhanced by the hazelnuts. Replace it with almonds, walnuts, pistachios or sunflower seeds, add any peanut butter, and this vegetable-transformer every time will manifest itself in a new guise. published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: gastronom.ru/recipe/19855/karpachcho-iz-topinambura
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