Jerusalem artichokes are tubers, similar to our classic potato, which may become interesting diversification of our dietary. Visually, these tubers resemble real potatoes, but the plant that produces them, has closer and is more related to sunflowers species. It is a plant from the daisy family, its leaves grow up to two to three meters above the ground. On the massive, sometimes branched stems with large leaves bloom in autumn yellow flowers. It is grown for tubers that are similar to potatoes, but they have a different flavour and sweet taste and slightly similar taste as hazel nuts.
According to the earliness belongs Jerusalem artichokes among spring vegetables, it can perfectly substitute in our kitchen for example radish.
Jerusalem artichokes is known and used by humans since ancient times. Originally, this plant comes from North America. Jerusalem artichokes get into Europe sometime during the seventeenth century. There are several varieties of them and their tubers have different content of some substances. It tends to have different tastes and different colour.
Content and effects
The Jerusalem artichoke tubers contained quality oil, fibre, amino acids, vitamin C and other vitamins, potassium and especially inulin. It is suitable not only for diabetics, but for everyone else, because it reduces blood sugar and destroys free radicals. They are a great diet food conducting the weight reduction, and it is also suitable food for people in convalescence and for older persons. Not only improves the activity of the digestive system, but it also helps improve function of liver and kidney. It generally encourages metabolism, and it is antirheumatic, and also helps against asthma. They are suitable for pregnant women, because their consumption during gravidity relieves pregnancy cramps and nausea and acts against abortion. It has positive effect on lowering blood cholesterol levels, have also detoxifying and anti-stress effects.
Jerusalem artichoke - rediscovered crop
Jerusalem artichoke is beautiful flower and tasty and healthy crop. It comes from North America and it is very unassuming on the conditions in which they grow. In Europe, the France's largest grower otherwise it occurs in small quantities virtually in the whole of Europe. It is grown in the same way as potatoes. The tubers are usually irregularly shaped with white or reddish skin. Previously Jerusalem artichoke was used in our countries primarily as a livestock feed. But now it is rediscovered for its healing effects and content of very beneficial substances to human health. In abroad the extraction of inulin from Jerusalem artichoke juice is produced as a sweetener for diabetics.
Jerusalem artichokes in the kitchen
Jerusalem artichokes are prepared in many ways. It is possible to consume it both raw and thermally prepared. Their taste is slightly sweet with a touch of nutty flavour. At first clean Jerusalem artichoke tubers with brush. We consume them whole, sliced or diced. You can also grate it on a grater. You can mix it with other vegetables or boil it, braise or fry. If you use it raw in salads it can nicely replace radish. It have a similar taste. When it is cooked it can be used everywhere where we normally use as a side dish potatoes. From Jerusalem artichokes we can prepare with juicer fresh juice. For improving flavour we can add perhaps the juice from fresh carrots.
Growing Jerusalem artichoke
Jerusalem artichoke is relatively unassuming and resistant plant. It can easily grow in the soil, which is relatively poor in nutrients. Jerusalem artichoke tolerates wet and cold. It can be grown in patches, it is good to give plants the spacing between them 20-30 cm, but it can grow even in a large container. Tubers are planted in the spring to a depth of 10-15 cm. The plants need for good vegetation support in the form of a pole. The plant grows to a height of about two meters above the ground, sometimes higher and it has nice yellow flowers. With the arrival of winter, the plants are dying. From one plant you can reap around 1 - 1.5 kg of tubers. You can replant a fragment of tubers and from it will grow a new plant. Jerusalem artichoke reproduce very quickly.
Recipes from Jerusalem artichokes
Salads from Jerusalem artichoke
- 20 pieces of Jerusalem artichokes
- 1 small celery
- 60 g fresh peas or sterilized
- 1 carrot
- 1 tablespoon oil
- 1 lemon
Salad of artichoke - Preparation
Clean the Jerusalem artichokes and grate it on a fine grater. Also Grate carrots and celery and stir everything together. Add the peas, oil, drizzle with lemon juice and stir. Serve with bread or toasts
Delicacy from Jerusalem artichokes and tomato
- 500 g of tomatoes
- 500g sliced and diced Jerusalem artichokes
- 50 g of butter
- 1 onion diced
- 2 cloves garlic, finely crushed
- 1 teaspoon chopped basil
- Ground pepper
- 1 tablespoon of chopped parsley for sprinkling
Delicacy of Jerusalem artichokes and tomatoes - preparation
Put tomatoes for a moment in hot water than remove it and let them cool. Meanwhile, melt the butter in a saucepan, add the onion, garlic, basil and roast everything. Add Jerusalem artichokes, mix the mixture and simmer it on low heat. Peel the tomatoes, mash them with a fork, add to pot with the Jerusalem artichokes, stir and season with pepper and salt. Simmer the mixture another 10 minutes in its own juices on a very low flame. Serve in soup plates and sprinkle with chopped parsley.
Jerusalem artichoke soup
- ½ cup chopped onion
- 3 cups cooked Jerusalem artichokes
- 6 cups fat-free chicken broth
- 2 cups cream
- Chopped chives
Jerusalem artichoke soup – preparation
Bring the broth to a boil point and put into it onions. Peel Jerusalem artichokes and cut into fine slices. Cook everything for about 15 minutes. Then add the cream and season everything with salt, pepper and a dash of chives. This soup can be served cold.
Creamy soup with Jerusalem artichokes
- 500g Jerusalem artichokes
- 1 lemon cut into thick slices
- 60g butter
- 2 chopped onions
- 1 clove of crushed garlic
- 1,25 l broth
- 2 bay leaves
- Pinch of nutmeg
- 1 tablespoon lemon juice
- 1,5 dl cream
- Spring onion
- Roughly grated carrots and parsley (for garnishing)
Creamy soup with Jerusalem artichoke - preparation
Clean Jerusalem artichokes, peel them and cut into cubes, put them in a bowl with water and lemon slices. Melt the butter in a pan, add onions and garlic and fry for about 3 minutes on medium heat, and carefully, so that it doesn't change the colour. Drain Jerusalem artichokes (lemon slices are already removed) and put in the onion. Stir and fry for 2 minutes so that doesn't change the colour. Add the broth, salt, pepper, bay leaf, nutmeg and lemon juice. Bring to the boil and simmer for 30 minutes to allow the vegetables soften. Remove the bay leaf. Mix the soup, stir in the cream and chopped spring onion, and simmer everything. Finally, garnish the soup with carrot and parsley and serve.
"Pancake" from Jerusalem artichoke
- 500g Jerusalem artichokes
- 2 eggs
- 4 cloves garlic
- All-purpose flour
- Oil for frying
"Pancake" of Jerusalem artichokes – preparation
Clean the Jerusalem artichokes, grated on a grater and stir in the other ingredients until a dough consistency as a potato pancake. Fry pancakes on both sides in hot oil in a frying pan until pink.
Jerusalem artichoke salad with avocado
- 1 small zucchini
- 1 avocado
- Several pieces of Jerusalem artichoke
- ½ red onion
- Piece of celery
- Sprig of fresh rosemary and thyme
- 1 small carrot
- Bunch of parsley
- Black pepper
Jerusalem artichoke salad with avocado – preparation
Cut zucchini, artichoke and avocado into cubes. Grate roughly carrots and celery. Cut the onion into half and slice it. Chop parsley finely. Add the herbs and a little bit of black pepper. We can pour it with dressing and than toss it all finely. Tasty dressing can be prepared from 1 teaspoon of tahini paste, lemon juice, a pinch of ground cumin, a teaspoon of water, sea salt and chilli. To flavour the dressing we can add a little bit of a honey.
A simple salad from apple and Jerusalem artichoke
- Apples and same amount Jerusalem artichokes
- Fresh lemon juice
A simple salad of apple and Jerusalem artichoke - preparation
Cut apples and artichokes into slices about the same size. Pour everything with freshly squeezed juices. We can also supplement it with soaked raisins. Finally sprinkle the salad with chopped walnuts.
Au gratin Jerusalem artichokes with onions
- 2 tablespoons olive oil
- 2 onions, thinly sliced + 4 tablespoons brown sugar
- 4 teaspoons chopped fresh thyme
- 2 tablespoons of balsamic vinegar
- 20g of melted butter
- 125 ml of 40% whipping cream + 125 ml of sour cream
- ¼ teaspoon of grated nutmeg
- 600 g Jerusalem artichokes - peeled, thinly sliced
- 2 cloves garlic, crushed + salt and black pepper
- 150g soft goat cheese
- 6 sprigs thyme
Jerusalem artichokes au gratin with onions - preparation
Heat the oven to at 160-180 ° C and heat the pan on medium heat. Bake the onion in the oil for about 10 minutes. Add more sugar, thyme, balsamic vinegar and everything heats for two minutes. Oil 6 roasting containers with butter. Bring cream and nutmeg to a boil point and remove it immediately from cook stove. Stack into baking containers Jerusalem artichokes, baking mix, garlic, salt and pepper. Pour all with the cream mixture, top it with goat cheese and add thyme on the top. Bake for about ¾ hour to soften Jerusalem artichokes.