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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

  1. Potato and Jerusalem artichoke
    Special attention should be paid to potato dishes, since it has become our “second bread”. The history of its appearance in Russia is known to all, so I will immediately move on to its characteristics and healing properties. Perhaps the definition of the properties of potatoes will surprise you, but in the Chinese herbalist potatoes are classified as poisonous plants. True, it is also noted there that its tubers are less poisonous than tops and
  2. Recommended products and dishes
    Bread and flour products: wheat bread of high-grade flour or 1st grade, dried or crackers; dry butter biscuits and biscuits. Soups: weak fat-free meat and fish broth with egg flakes, quenelles; meat soups; mucous broths from grits with broth; soups on broth or vegetable broth with boiled semolina, rice, oatmeal, allowed vegetables in the form of mashed potatoes. Dishes
  3. Recommended products and dishes
    Bread and flour products: rye, protein-bran, protein-wheat, wheat flour of the 2nd grade, bread, an average of 300 grams per day. Fancy flour products by reducing the amount of bread. Soups: from different vegetables, borscht, cabbage soup, meat and vegetable okroshka, beetroot soup; broths of meat, fish, mushroom weak, low-fat with vegetables, permitted cereals, meatballs, potatoes. Meat and poultry dishes:
  4. SOLID DISHES
    Each of these recipes is designed for 2 meals. If you cook for yourself and a partner who does not conduct a detox program, he may add other dishes to them as he wishes. If you are cooking only for yourself, you can leave half the serving the next day or use half the amount of ingredients. If possible, use organic, hormone-free chicken and
  5. Recommended products and dishes
    Bread and flour products: rye bread, protein-bran, protein-wheat, wheat flour of the 2nd grade. Fancy flour products by reducing the amount of bread. Soups: from various vegetables, cabbage soup, borscht, beetroot soup, meat and vegetable okroshka, weak lean meat, fish and mushroom broths with vegetables, grains, potatoes, meatballs. Meat and poultry: lean beef, veal, edged
  6. Vitamin dishes
    Nursing mother requires a lot of strength and energy, so all her food should be exclusively natural and healing. The most valuable source of vitamins, trace elements and minerals are wild plants and herbs in the region in which you live. With them you can cook truly miraculous dishes. Just keep in mind that wild plants need to be harvested in ecologically
  7. LIQUID DISHES
    Each of the following recipes is designed for 2 servings. You can either cook the whole dish and then store half in the fridge to consume within the next 24 hours, or cook half of the total
  8. Unleavened pasta dishes
    Foods made from yeast dough are not included in the diets of healing food, since they disrupt the acid-base balance in the body and even, according to some scientists, can cause cancer. I believe this is due to the change in the biological properties of the grain under the influence of high temperatures in the baking process. However, accordingly
  9. SPECIAL DISHES, ANIMAL PRODUCTS
    The basic Buddhist rule prohibits the use of all products prepared from animals. This is especially true of Zenbudicism, which, in biological language, is the more developed branch of religion. Generally, without Macrobiotics there is no Buddhism. In addition, Macrobiotics is not a kind of vegetarianism, which is sentimentality. It avoids “bloody” food only for biological and
  10. Health rules
    Before turning to the presentation of the elements of this system, I want to stress once again: the success of treatment will depend entirely on you, your determination, will, and consistency. More movement, activity, even if you are incredibly hard. The main thing is not to succumb to the disease, to overcome yourself, to lie as little as possible. Standing, sitting or lying down a person participates in different ways in energy exchange. And now
  11. C-vitaminization nutrition
    In accordance with the Order of the Minister of Health of the USSR No. 695 of August 24, 72, “On Further Improvement of the Compulsory C-Vitaminization of Nutrition Conducted in the USSR in Medical-Preventive and Other Institutions” approved by the USSR Chief Sanitary Doctor of 06.06.72, the obligatory C-vitaminization of food is held year-round in
  12. List of recommended foods and dishes
    Bread and flour products: white bread, gray, rye, bran. Unsweetened and lean cookies, crispbread, sponge cake. With inclinations to fullness, flour products are limited. Soups: mostly vegetarian, vegetable (borscht, cabbage soup, beetroot), cereal, dairy, fruit. Loose meat and fish broths and soups are allowed once a week. Meat and poultry dishes: low-fat beef,
  13. Requirements for the distribution of food and the release of semi-finished products and culinary products
    Daily check the quality of semi-finished products, dishes and culinary products. At the same time indicate the time of manufacture of the product, its name, the results of organoleptic evaluation, including the assessment of the degree of readiness, the time to authorize distribution (sale) of products, full name. manufacturer of products, name person who conducted the organoleptic evaluation. Hot dishes (soups, sauces, drinks) during distribution
  14. The list of recommended and excluded products for heart failure IIb - III degree
    The offered products and dishes contribute to the improvement of blood circulation, the activity of the cardiovascular system, liver, kidneys, the normalization of metabolism, the affection of the digestive organs and the cardiovascular system. Food with a sharp restriction of salt, liquid, reduced calorie. Proteins 50-60 g - 40 g of them are animals, 50 g of fats (10-15 g of vegetable), 300 g of carbohydrates (60-80 g
  15. Nutrition in diabetes mellitus with diseases of the gastrointestinal tract (gastritis, peptic ulcer or duodenal ulcer)
    In the diet for diabetes mellitus with diseases of the gastrointestinal tract, it is necessary to comply with all the requirements that apply to the diabetic diet. However, it is necessary to spare the gastric mucosa. In order to avoid mechanical, chemical and thermal irritation, all dishes are cooked in boiled, shabby form and steamed. Dietary fractional - 5-6 times a day. RECOMMENDED
  16. SANITARY REQUIREMENTS FOR STORAGE AND DISTRIBUTION OF PREPARED FOOD.
    Before the distribution begins, the quality of the food should be checked by the cook who prepared the dish, as well as by the scrutiny committee with the appropriate entry in a special certificate journal, which should be in the enterprise. Special distribution lines and counters are used to distribute food, which should ensure the preservation of the quality of the prepared food. When serving hot dishes (soups, sauces, drinks)
  17. Medical nutrition of children from 1 year to 3 years
    The basis for the compilation of an individual elimination diet for children older than one year is a non-specific hypoallergenic diet - diet no. 5 ha. Given the high frequency of pathology of the digestive system in children with allergic diseases, this diet was developed on the basis of diet No. 5, intended for children with diseases of the liver and the biliary system. Purpose diet number 5
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