Dishes with Jerusalem artichoke — 8 delicious homemade recipes

In the wild, the Jerusalem artichoke grows in North America. It is the tubers of the Jerusalem artichoke that are eaten, and in their chemical composition they are very similar to ordinary potatoes .

If we talk about the Jerusalem artichoke and its beneficial properties, this plant is several times superior to fodder beet in nutritional value. The Jerusalem artichoke contains: protein, fructose, mineral salts, polysaccharides, nitrogenous substances, carotene, and vitamins C and B1. Jerusalem artichoke tubers can be pink, white, purple, or red. The flesh of the Jerusalem artichoke is very juicy and tender, with a sweetish taste.

Jerusalem artichoke tubers can safely be eaten raw, and you can fry them. The recipes for cooking it are quite simple: the vegetable is peeled, cut into pieces, and then fried in vegetable oil. Fried Jerusalem artichoke tastes like sweet fried potatoes. Jerusalem artichoke can be used as a side dish for meat dishes.

The only drawback of the Jerusalem artichoke is that it cannot be stored for long, because it spoils very quickly. Jerusalem artichoke is also planted in many garden plots as an ornamental plant used to form a green hedge.

The Jerusalem artichoke is a very valuable forage plant — its shoots can be fed to livestock, chickens, and pigs. It has been noticed that feeding animals Jerusalem artichoke increases milk yields, egg production, and the taste of the meat.

Dietary coffee is also made from Jerusalem artichoke (in the USA, in particular). Since the Jerusalem artichoke contains pectin, it is often used to make marmalades, jelly , and jams. Since the Jerusalem artichoke lowers blood glucose levels, it is good to eat for people with diabetes mellitus.