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The amazing healing properties of Jerusalem artichoke
The Jerusalem artichoke (Jerusalem artichoke, Jerusalem artichoke, sun-root) is a delicious and healthy vegetable. The tubers of Jerusalem artichoke is full of vitamins and minerals, have useful properties and is recommended for nutrition in diabetes. Jerusalem artichoke prepare salads, soups and other dishes. Below are 2 simple and delicious recipe from artichoke
The Jerusalem artichoke (Jerusalem artichoke) originates from North America where the Indians have long used the plant as food. Traveler and discoverer Samuel de Champlain (Samuel de Champlain) sent the Jerusalem artichoke to France in 1605. In Franchiseplay root (so it was called by the Indians) was named the Jerusalem artichoke, which he got in Russia in the 18th century. Artichoke quickly spread through Europe as a vegetable, fodder and industrial crops.
In England, the Jerusalem artichoke has acquired the strange title of the Jerusalem artichoke (Jerusalem artichoke). During a military famine, when it was difficult to get even potatoes, Jerusalem artichokes along with turnip and rutabaga, helped the Europeans to survive. Forgotten the recent "fed" years, the artichoke is now experiencing a second period of prosperity, primarily in France. It is curious that contribute to this famous chef who spread recipes of salads, soups, side dishes and even desserts itselleni pear.
Properties: the Tubers of Jerusalem artichoke contain about 77% of the carbohydrate inulin, which when stored is converted into fructose, making the root vegetable quite sweet to the taste. Jerusalem artichoke is recommended to take as a Supplement to diet suffering diabetes type 2 diabetes to stabilize blood sugar levels. Jerusalem artichoke – a great source of dietary fiber and iron, it contains high amount of potassium and other nutrients: antioxidants, vitamins, essential amino acids. The high fiber content of the artichoke and insulinpotassium production of gases in the stomach, so prone to flatulence people nucleoporins Jerusalem artichoke in moderation.
Ingredients: In a measuring Cup (250 ml) sliced Jerusalem artichokes (approx. 150 grams) contains:
(Data from USDA National Nutrient Database for Standard Reference, Release 20)
Calorie (Kcal) — 110
Proteins, total (g) — 3
Fat, total (g) 0,015
Carbohydrates, total (g) — 26
Fiber (g) — 2.4 GHz
Potassium (mg) — 645
Calcium (mg) — 21
Iron (mg) 5,1
Vitamin a (IU) — 30
Magnesium (mg) — 25
Phosphorus (mg) 116
Vitamin C (mg) — 6
Vitamin B9 (folic acid) (mcg) is 19.5
Niacin (nicotinic acid) (mg) — 1,85
Copper (mg) — 0,21
Vitamin B1 (thiamine) (mg) — 0,3
Preparation : Raw Jerusalem artichoke has a sweet taste and a bit of nuts. Raw tubers of Jerusalem artichoke is used in fresh salads and even desserts. Earthen pear, you can also boil, fry, saute, bake and dry. In General, preparation of Jerusalem artichoke is very similar to cooking potatoes. In the process of heat treatment of the Jerusalem artichoke becomes more intense taste, somewhat reminiscent of mushrooms. Jerusalem artichokes can be dried and ground into flour, which even after long storage does not lose its beneficial properties. Tubers tupinambarana use in pickles and marinades. In Germany, Jerusalem artichoke cooking beer.
Before use, rinse the artichoke in the sink filled with water to remove excess soil. To peel away the skin from the tubers of Jerusalem artichoke do not need: like other vegetables in the skin of Jerusalem artichoke contains a lot of useful. Carefully cut the remaining roots, the upper and lower ends of the tuber, as well as all the "bumps" and the damaged areas.
Warm salad of Jerusalem artichoke: Recipe Tubers of Jerusalem artichoke cut into circles approx. 3 mm wide, red onion (or shallots) is also cut into circles. Roast Jerusalem artichokes with onion in wok until half done in a good vegetable oil (olive, peanut, canola). At the last minute, squeeze in a salad the garlic clove through a press and add your favorite spices. Turn off the gas. Sprinkle the salad with lemon, you can add a salad of Jerusalem artichoke favorite herbs. Serve the salad warm artichoke as an appetizer or vegetable side dish.
Soup Jerusalem artichoke puree with roasted garlic and chips of Jerusalem artichoke:Recipe the Recipe for this soup-Jerusalem artichoke puree, beautiful and delicious, I made myself a little experimenting with different options from the Internet.
For soup-Jerusalem artichoke puree (2 servings):
7 + 1 large processed tubers of Jerusalem artichoke (CA. 400 g)
2 stalks of celery
1 large red onion
2 large cloves of garlic
vegetable oil for roasting vegetables
3 measuring cups (approx 750 ml) great strong broth
2 tbsp best olive oil or cream for garnish
Preheat the oven to 220°. Put the broth in a saucepan to heat up. At this time, 7 of Jerusalem artichoke tubers, onion and celery, roughly chop and sauté on medium heat in vegetable oil in a frying pan for about 10 minutes, stirring occasionally.
Roasted Jerusalem artichokes and other vegetables put in a pot of boiling broth, let boil and simmer on low heat for 10-12 minutes.
At this time, the remaining 1 tuber of Jerusalem artichoke cut into thin slices (approx 2 mm wide). Place them on a heatproof tray with unpeeled garlic cloves (see photo). When the oven is hot, put the tray, close door and immediately reduce oven temperature to 180°. Follow with Jerusalem artichoke chips were fried, but did not burn. It took me 10 minutes. Immediately remove the tray from the oven when the chips are ready, and keep them in a warm dry place. Clean the garlic (it will easily separate from the rind) and add to the soup, which by this time is almost ready.
Carefully preroute soup of Jerusalem artichoke in a pot with hand blender. Immediately pour soup bowls, garnish with chips and eat immediately, while the chips are not soaked. I like to add to each bowl of soup with Jerusalem artichoke spoon of the best olive oil (you can also use cream). Soup of Jerusalem artichoke cozy and warming winter dinner, easy and useful. published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: countrysideliving.net/CUI_Topinambour.html
The Jerusalem artichoke (Jerusalem artichoke) originates from North America where the Indians have long used the plant as food. Traveler and discoverer Samuel de Champlain (Samuel de Champlain) sent the Jerusalem artichoke to France in 1605. In Franchiseplay root (so it was called by the Indians) was named the Jerusalem artichoke, which he got in Russia in the 18th century. Artichoke quickly spread through Europe as a vegetable, fodder and industrial crops.
In England, the Jerusalem artichoke has acquired the strange title of the Jerusalem artichoke (Jerusalem artichoke). During a military famine, when it was difficult to get even potatoes, Jerusalem artichokes along with turnip and rutabaga, helped the Europeans to survive. Forgotten the recent "fed" years, the artichoke is now experiencing a second period of prosperity, primarily in France. It is curious that contribute to this famous chef who spread recipes of salads, soups, side dishes and even desserts itselleni pear.
Properties: the Tubers of Jerusalem artichoke contain about 77% of the carbohydrate inulin, which when stored is converted into fructose, making the root vegetable quite sweet to the taste. Jerusalem artichoke is recommended to take as a Supplement to diet suffering diabetes type 2 diabetes to stabilize blood sugar levels. Jerusalem artichoke – a great source of dietary fiber and iron, it contains high amount of potassium and other nutrients: antioxidants, vitamins, essential amino acids. The high fiber content of the artichoke and insulinpotassium production of gases in the stomach, so prone to flatulence people nucleoporins Jerusalem artichoke in moderation.
Ingredients: In a measuring Cup (250 ml) sliced Jerusalem artichokes (approx. 150 grams) contains:
(Data from USDA National Nutrient Database for Standard Reference, Release 20)
Calorie (Kcal) — 110
Proteins, total (g) — 3
Fat, total (g) 0,015
Carbohydrates, total (g) — 26
Fiber (g) — 2.4 GHz
Potassium (mg) — 645
Calcium (mg) — 21
Iron (mg) 5,1
Vitamin a (IU) — 30
Magnesium (mg) — 25
Phosphorus (mg) 116
Vitamin C (mg) — 6
Vitamin B9 (folic acid) (mcg) is 19.5
Niacin (nicotinic acid) (mg) — 1,85
Copper (mg) — 0,21
Vitamin B1 (thiamine) (mg) — 0,3
Preparation : Raw Jerusalem artichoke has a sweet taste and a bit of nuts. Raw tubers of Jerusalem artichoke is used in fresh salads and even desserts. Earthen pear, you can also boil, fry, saute, bake and dry. In General, preparation of Jerusalem artichoke is very similar to cooking potatoes. In the process of heat treatment of the Jerusalem artichoke becomes more intense taste, somewhat reminiscent of mushrooms. Jerusalem artichokes can be dried and ground into flour, which even after long storage does not lose its beneficial properties. Tubers tupinambarana use in pickles and marinades. In Germany, Jerusalem artichoke cooking beer.
Before use, rinse the artichoke in the sink filled with water to remove excess soil. To peel away the skin from the tubers of Jerusalem artichoke do not need: like other vegetables in the skin of Jerusalem artichoke contains a lot of useful. Carefully cut the remaining roots, the upper and lower ends of the tuber, as well as all the "bumps" and the damaged areas.
Warm salad of Jerusalem artichoke: Recipe Tubers of Jerusalem artichoke cut into circles approx. 3 mm wide, red onion (or shallots) is also cut into circles. Roast Jerusalem artichokes with onion in wok until half done in a good vegetable oil (olive, peanut, canola). At the last minute, squeeze in a salad the garlic clove through a press and add your favorite spices. Turn off the gas. Sprinkle the salad with lemon, you can add a salad of Jerusalem artichoke favorite herbs. Serve the salad warm artichoke as an appetizer or vegetable side dish.
Soup Jerusalem artichoke puree with roasted garlic and chips of Jerusalem artichoke:Recipe the Recipe for this soup-Jerusalem artichoke puree, beautiful and delicious, I made myself a little experimenting with different options from the Internet.
For soup-Jerusalem artichoke puree (2 servings):
7 + 1 large processed tubers of Jerusalem artichoke (CA. 400 g)
2 stalks of celery
1 large red onion
2 large cloves of garlic
vegetable oil for roasting vegetables
3 measuring cups (approx 750 ml) great strong broth
2 tbsp best olive oil or cream for garnish
Preheat the oven to 220°. Put the broth in a saucepan to heat up. At this time, 7 of Jerusalem artichoke tubers, onion and celery, roughly chop and sauté on medium heat in vegetable oil in a frying pan for about 10 minutes, stirring occasionally.
Roasted Jerusalem artichokes and other vegetables put in a pot of boiling broth, let boil and simmer on low heat for 10-12 minutes.
At this time, the remaining 1 tuber of Jerusalem artichoke cut into thin slices (approx 2 mm wide). Place them on a heatproof tray with unpeeled garlic cloves (see photo). When the oven is hot, put the tray, close door and immediately reduce oven temperature to 180°. Follow with Jerusalem artichoke chips were fried, but did not burn. It took me 10 minutes. Immediately remove the tray from the oven when the chips are ready, and keep them in a warm dry place. Clean the garlic (it will easily separate from the rind) and add to the soup, which by this time is almost ready.
Carefully preroute soup of Jerusalem artichoke in a pot with hand blender. Immediately pour soup bowls, garnish with chips and eat immediately, while the chips are not soaked. I like to add to each bowl of soup with Jerusalem artichoke spoon of the best olive oil (you can also use cream). Soup of Jerusalem artichoke cozy and warming winter dinner, easy and useful. published
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: countrysideliving.net/CUI_Topinambour.html
