Jerusalem artichoke (artichoke, Jerusalem artichoke, sunny root, wild sunflower) - delicious and a highly winter root.Jerusalem artichoke is rich in dietary fiber, glucose, iron, phosphorus, potassium, vitamin C and other nutrients.Jerusalem artichoke tubers are harvested after the first frost of autumn until spring and use in salads, soups and side dishes.
little history
This plant is known to farmers for thousands of years.His birthplace is North America.In Europe, this vegetable crop was introduced in the 17th century, first in France, together with the Brazilian Indian tribe Tupinambus.Hence the name of a vegetable - artichoke.In Russia Jerusalem artichoke was in the 18th century.
Amazing property
Interestingly, the tubers of vegetable crops is excellent winter in the ground, while they improve their taste - they are somewhat deflating autumn and even slightly bitter.After wintering, they are very sweet: during the winter is a partial hydrolysis of inulin to fructose.
What can you cook?
Since its introduction in Europe, the artichoke-deserved reputation as a winter delicacy, thanks to its sweet taste, a bit like nuts.The tubers can be eaten raw in salads (to taste similar to a stump cabbage, turnip or bottom of a artichoke, hence, by the way, another name for Jerusalem artichoke - Jerusalem artichoke).It is also possible to cook, frying, baking, and float process in general as well as potato tubers.In the process of heat treatment becomes more intense artichoke taste and smell compared with fresh tubers.Tubers of Jerusalem artichoke can be used in pickle.
purchase, storage and processing of artichoke
If you buy a Jerusalem artichoke in a store or at the market, look for fresh, elastic and relatively heavy tubers (avoid withered, wrinkled and feel better, they have already lost most of its moisture and nutrients).The fact is that Jerusalem artichoke, unlike the said potatoes, requires high humidity during storage.Keep Jerusalem artichoke in the vegetable compartment of the refrigerator, packed in a damp cloth and plastic, not more than a week.
Before the use of artichoke wash in a sink filled with water, scrape each tuber with a brush to remove any residual soil.Not removed the skin, but to remove the remaining roots, cut off the top and bottom ends of the tuber and the damaged areas.
Cream sauce with mushrooms and Jerusalem artichoke pasta
you need:
- salted butter - 50 g
- halved garlic cloves - 5 pcs.
- peeled and sliced artichoke - 150 grams (about 2 pcs.)
- sliced mushrooms a quarter - pound
- cream - half a liter
- grated Parmesan - 50 g (1/4 cup)
- salt and pepper - to
taste Preparation:
1. Melt the butter in a frying pan.Add the garlic, lightly fry.
2. Add artichokes and cook until it is tender.
3. Add the mushrooms and continue to cook, stirring occasionally, until most of the liquid has evaporated.
4. Pour the cream, bring to a boil.
5. Add cheese and cook until a thick sauce.
Articles Source: countrysideliving.net, dachnikam.ru, tnuva.ru
