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Jerusalem artichoke dishes
Jerusalem artichoke salad
300 g of Jerusalem artichoke, 100 g of green onions, 50 g of parsley and dill, a tablespoon of flour, one yolk (for those who eat eggs), 0.5 cups of vegetable broth.
Peel in Jerusalem artichoke edible, so do not need to clean it, but should carefully wash the tubers from the ground. To do this, use a brush. Tubers are cut into thin plates, put in a salad bowl, sprinkled with herbs and allowed to infuse under the lid. In the meantime, boil the bechamel sauce, boil the broth and gently add the flour heated in a frying pan and then diluted in warm water. For those who consume eggs, the yolk in a cup of flour and a thin stream pour into the broth, stirring constantly. All this is done on low heat so that the bechamel does not brew. Add spices to the sauce that will make it more tasty and healthy.
Salad of grated Jerusalem artichoke and carrots
200 g of Jerusalem artichoke, 200 g of carrots, a bunch of green vegetables and green onions.
Rinse the roots thoroughly, grate them on a fine grater, fill with finely chopped greens and pour over the salad dressing to the taste of the hostess. I usually use lemon juice dressing with sunflower oil and honey. To do this, use a teaspoon of vegetable oil, 2 teaspoons of lemon juice, a small amount of honey. Lemons have become too expensive, so their juice can be replaced with white wine or cranberry juice. In this case, the salad can be decorated with bright berries of cranberries.
Jerusalem artichoke soup and celery
200 g of Jerusalem artichoke, 200 g of celery, parsley root, a tablespoon of flour, parsley and 4 spoons of sour cream for those who use it.
Purely washed root vegetables should be grated on a fine grater and boiled in 1 liter of spring water. Celery cooks a little longer than Jerusalem artichoke, so you should first throw celery into boiling water, after 3 minutes - parsley, and then - Jerusalem artichoke.
Boiled Jerusalem artichoke has a surprisingly pleasant taste, slightly reminiscent of the taste of pear. In a dry frying pan, heat the flour to cream color and fill the soup, let it stand and serve to the table in bouillon cups. Decorate the soup with greens and some berries.
Rice porridge with Jerusalem artichoke
A glass of unpolished rice, 200 g of Jerusalem artichoke, 2 onions, green onions, garden greens and nettle, spices (pounded cilantro seeds and a little red pepper).
Boil 2.5 cups of water, pour rice into boiling water and let boil first on a large and then on low heat. Chop finely greens and onions, cut Jerusalem artichoke in small cubes. Onions enter when the rice is not yet ripe, and Jerusalem artichoke - when rice is almost ready. By the readiness of rice to set it aside on the edge of the plate, mix in finely chopped greens and spices. Let it stand and lay out on plates. For our kitchen is very convenient plates, reminiscent of bowls.
Jerusalem artichoke with dried red bell pepper
500 g of Jerusalem artichoke, a pod of sweet pepper (for the winter you should certainly stock dried pepper and grind it in a coffee grinder), 3 onions, 2 tablespoons of dried nettle, for those who consume vegetable oil or sour cream, a tablespoon of one or the other. Mix vegetable fats with animals should never be.
Thoroughly washed Jerusalem artichoke tubers, cut into 2x2x2 cm cubes. Pour 3/4 cup of water into a thick-walled pan and boil finely chopped onions. When it becomes soft, place the Jerusalem artichoke in a saucepan, close the lid and cook for about 2 minutes. After boiling to enter the ground pepper and nettles. When the liquid boils, move the pan to the edge of the cooker and let the dish stand for a few minutes.
Eggplant, Tomato and Jerusalem Artichoke Stew
250 g of Jerusalem artichoke, 250 g of eggplants, 200 g of tomatoes, 3 onions, dill, parsley and green onions.
Cut the Jerusalem artichoke into thick leaves, peel the eggplant, cut into slices, make sure that the bitter eggplant does not fall. Pour 3/4 cup of water into a thick-walled pot, boil finely chopped onions, and then eggplants. They boil for about 3 minutes, then put the Jerusalem artichoke in the pan and cook another 2 minutes. After that, the pan is set aside on the edge of the plate, finely chopped tomatoes are placed in it, let it brew, and thickly sprinkle with finely chopped garden greens.
Jerusalem artichoke as such
400 g of Jerusalem artichoke tubers.
Rinse the tubers thoroughly, grate them on a fine grater, arrange into plates and pour over the sauce. This dish is best suited dressing white dry table wine. A tablespoon of wine should be sweetened with one teaspoon of honey.
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Jerusalem artichoke dishes
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