Jerusalem artichoke cheese quiche

for 4 persons approx. 20 min preparation time / 30 min rest time / 1 hour cooking time for the short pastry:

• 200g of flour

• 100g cold butter

• 60ml cold water

• salt

for covering:

• 300g Jerusalem artichokes

  to order

• 100g leek

• salt

• pepper

for the sauce

• 150g cheese

• 150ml cream

• 200ml of milk

• 3 eggs

• chives

For the shortcrust pastry grind the flour, diced butter and salt with your fingertips. Add water and work it in. Knead the dough well with your hands and let cool for 30 minutes. Roll out the dough and line it with a greased cake tin. Finely slice the Jerusalem artichokes and leeks and fry in oil for a short time.Season with salt. Evenly distribute the vegetables along with the cheese onto the dough in the cake pan. Mix the eggs with cream and milk and season with salt and pepper. Give the mixture over the vegetables. Baking time approx. 30 min at 180 ° C Garnish with chives and serve hot. Good Appetite!

• Order 1 kg of Jerusalem artichoke
• 150 gr cream jog
• 125 grams of butter
• 1 egg
• parsley
• chives
• chervil
• 1 Tl lemon juice
• 1 Tl mustard medium hot
• salt
• pepper

Preparation:

Cook the Jerusalem artichoke tubers in salted water for about 15 - 20 minutes. In the meantime, finely chop the herbs. Carefully melt the butter. Heat yogurt lightly in a water bath. Gently mix egg, salt, pepper, mustard and lemon juice with the liquid butter. Stir everything into a thick sauce. Put lukewarm yoghurt and the chopped herbs under the sauce. Arrange the Jerusalem artichoke on a plate and cover with the herb sauce.

Good Appetite

Jerusalem artichoke tortillia

• Order 500 gr of Jerusalem artichoke
• 200 gr champions
• 1 onion
• 6 eggs
• 8 tbsp olive oil
• salt
• pepper

Preparation:

Plane the Jerusalem artichokes into thin slices. Onions, peel and dice, clean Champions and cut into thin slices. Whisk the eggs with the chopped chives, salt and pepper. Heat 2 tablespoons of oil, add a quarter of each of the Jerusalem artichoke slices, the onion cubes and the champignons and cook for about 5 minutes. Also add a quarter of the beaten eggs and fry for 2 minutes, then turn. In this way produce four delicious tortillas.

Good Appetite

Jerusalem artichokes casserole

• 400g of fresh Jerusalem artichoke
• 1 onion
• 50 g of cheese
• 2 eggs
• Nutmeg
• oil
• salt

Preparation instructions Prepared tubers are steamed in the steam pot for about 10 minutes and pureed. Add the egg yolk, put down the steamed egg whites, season with salt and nutmeg. Place the mixture in a greased baking dish spread with wheat bran. In the meantime fry a grated onion in oil and pour over this mixture. Sprinkle with cheese and bake in the oven for about 20 minutes until golden brown.

Jerusalem artichoke spelled spirelli with feta

• Jerusalem artichoke spelled Spirelli
• 200g feta cheese
• 1 carrot
• 1 fresh cucumber
• Onion and garlic
• a few leaves of iceberg lettuce
• 500mg of yoghurt
• Juice of half a lemon
• sesame oil
• chili powder
• Salt pepper

Topinambur Spelled pasta Cook in salted water for about 5-8 minutes, strain and leave to one side. Peel the onion and garlic, finely chop and leave on the side. Wash the cucumber and carrots, peel the carrots, halve both and cut finely.

Split the iceberg lettuce into pieces suitable for the mouth, wash and drain. In a bowl mix yoghurt with the juice of half a lemon and season with salt and pepper. Add half of the chopped garlic and stir well.

Heat the sesame oil in a pan and fry the onion and garlic in a glass. Add cucumber and carrot and roast until golden brown, add Jerusalem artichoke spelled pasta and all spices and mix well. Toast shortly. Finally, crumble the feta cheese in small pieces into the food and mix well again.

Put the washed iceberg lettuce into the bowl with the yoghurt dressing, mix and then enjoy spelled noodles together with the Jerusalem artichoke.

Good Appetite

Braised vegetables with Jerusalem artichoke

• Approximately 1.2 kg of vegetables, eg
• 200g Brussels sprouts
• 200g parsnip
• 200g celeriac
• 200g carrots
• 1 fennel tuber
• Order 200g topinambur
• thyme
• possibly rosemary
• 4 cloves of garlic
• salt
• pepper from the grinder
• 150 ml vegetable broth
• 5 tbsp olive oil
• 1 tbsp honey

Clean or peel vegetables. Halve Brussels sprouts lengthwise. Slice the parsnips and carrots lengthwise, dice the celery roughly. Quarter fennel, cut off the stalk. Slice the Jerusalem artichokes. Rinse herbs, shake dry and strip leaves and needles from the branches. Peel garlic and chop finely with herbs. Add salt and pepper to the vegetables.

Fill the vegetables in a heat-resistant mold, sprinkle with broth and cover with aluminum foil. Bake in the oven (center, circulating air 200 ° C) for about 25 minutes.

Mix the olive oil with the honey. Remove foil from the dish, douse the vegetables with the honey oil and bake open again for about 25 minutes until it is nicely browned.

Fits to:

Dip out

• 3 tbsp sesame paste (Tahin)
• 5 tablespoons yogurt
• 1 splash of lemon
• salt

couscous

Wok vegetables with Jerusalem artichoke and sprouts

• 400g smoked tofu
• Order 400g Jerusalem artichokes
• 400g carrots
• 4 spring onions
• 1 piece of ginger (4cm)
• 4 tbsp oil
• 6 teaspoons sesame seeds
• salt
• 100g fresh bean sprouts (or sprout mix)
• 100g rocket
• soy sauce
• pepper

Cut the tofu into 1 cm cubes. Clean Jerusalem artichokes and carrots or peel and cut into thin strips. Clean the spring onions, halve lengthwise or quarter them and cut into strips. Ginger peel and finely chop.

Heat the oil in the wok and roast sesame in it for a short time. Add the Jerusalem artichokes and carrots and fry at high heat with stirring for 5 min. Add spring onions, ginger and tofu and fry for another 4 min. Keep stirring and lightly salt at the end.

Quickly rinse the bean sprouts and fry them with rocket in the wok. Season the finished dish with soy sauce and pepper.

This fits: rice

Tagliatelle with Jerusalem artichoke and sweet chestnuts

• Order 150g Jerusalem artichokes
• 1 small onion
• 40g butter
• 300ml of mineral water
• salt
• 150g sweet chestnuts, pre-cooked
• 3 tbsp sugar
• 250g Brussels sprouts
• 1Chicorée
• 1 pinch of sugar
• nutmeg
• 300g tagliatelle

Clean and peel the Jerusalem artichoke sauce and cut into 1-2cm pieces. Finely chop the onions. Melt 20g of butter in a saucepan and fry the onions over medium heat for 2 minutes. Add the Jerusalem artichokes and simmer for another 2 minutes. Add 170ml of mineral water, salt and cover, simmer gently for 15-20 minutes. Then purée finely.

Mince chestnuts. Put sugar in a pot with 3 tbsp. Water and caramelise until light brown. Stir in chestnuts and let cool.

Brush Brussels sprouts, remove outer leaves and quarter. Clean the chicory, cut out the stem in a wedge shape. Quarter chicory and cut into thin strips.

Heat 20g of butter in a saucepan and fry the Brussels sprouts in a mild heat for 2 minutes. Season with salt, sugar and nutmeg. Add remaining mineral water and simmer for another 4-5 minutes. Cook tagliatelle in salted water, strain into a sieve and drain.

Mix noodles with Jerusalem artichoke sauce, Brussels sprouts and chicory, arrange on plates and spread the chestnuts on top. Serve immediately.

Side dishes

Rosemary Jerusalem artichoke

• Order 600g Jerusalem artichokes
• 4 sprigs of rosemary
• 4 tablespoons olive oil
• Fleur de Sel
• black pepper

Preheat the oven to 220 ° and lay out the baking sheet with parchment paper.

Thoroughly brush or peel the Jerusalem artichokes, depending on their size, and cut into slices of ½ cm thick. Wash the rosemary and shake it dry. Pick the needles and chop finely.

Mix the Jerusalem artichoke slices with the rosemary and olive oil and spread on the baking tray. Sprinkle with Fleur de Sel and pepper and bake in a hot oven (middle) for 20-25 minutes until they are firm and lightly browned. In between, stir once or twice.

variant

Oven vegetables with Jerusalem artichoke

Mix Jerusalem artichoke with other sliced ​​vegetables, eg beetroot, onion, parsley roots, carrots

Jerusalem artichoke puree

• Order 500g topinambur
• 200ml mixture of milk and water
• 30g of butter or 1 shot of cream at will
• salt
• pepper
• nutmeg

Peel Jerusalem artichokes, cut into pieces and cook gently in a slightly salted milk-water mixture for about 20 minutes. Puree with the cooking water and butter or cream. Possibly. Add more milk until a soft porridge is formed. Season with salt, pepper and nutmeg.

Soups and stews

Vegetable cream soup with Jerusalem artichoke

• 250g celeriac
• 150g parsley roots
• Order 150g Jerusalem artichokes
• 100g potatoes
• 1 bay leaf
• 2 shallots
• 2 tablespoons butter
• 750ml vegetable stock (hot)
• 100ml whipped cream
• salt
• cayenne pepper
• 1 tbsp lemon juice

Clean celery, parsley root, Jerusalem artichoke and potatoes and cut into 1cm pieces. Cut in the bay leaf several times. Finely chop the shallots.

Fry the chalottes in hot butter until glassy. Add pieces of vegetables and cook with stirring for another 3 minutes. Add vegetable stock and laurel. Cover with mild heat and simmer for 25-30 minutes until the vegetables are tender.

Remove the bay leaf and finely puree the soup with the cream. Season with salt, 1 pinch of cayenne pepper and lemon juice.

Vegetable stew with Jerusalem artichoke

• 80g onions
• 2 cloves of garlic
• 150g bunched carrots
• 150g celeriac
• Order 150g Jerusalem artichokes
• 8 stems thyme
• 4 tablespoons olive oil
• salt
• pepper
• sugar
• 1 tablespoon tomato paste
• 0.5l vegetable stock
• 2 tablespoons white wine vinegar
• 100g gnocchi sardi (mussel noodles)
• 150g leek

Finely chop the onions. Finely chop garlic. Clean carrots, celery and Jerusalem artichokes and cut into 1cm thick cubes. Tuck thyme into a teaspoon.

Heat the oil in a saucepan, fry the onions and garlic in a medium heat for 2-3 minutes. Add the carrots, celery and Jerusalem artichokes and simmer for another 5 minutes, seasoning with salt, pepper and sugar. Add the tomato puree and sauté for about 30 seconds. Add the vegetable stock, white wine vinegar and thyme and bring to a boil. Add the noodles and cook for about 10 minutes, possibly slightly salting.

In the meantime, clean the leeks, halve lengthways, wash and cut only the white and light green into thin strips.

Remove thyme before serving. Add the leek strips and cook for another 1-2 minutes.

Jerusalem artichoke soup

• Order 300g Jerusalem artichokes
• 30g onion
• 1 clove of garlic
• 30g leek
• 40g parsley
• 600ml vegetable broth
• 100ml cream
• 20ml olive oil

Peel the Jerusalem artichokes, dice and cook until light in salted water. Drain, collecting the cooking water.Add cooking water to 600ml vegetable stock. Fry chopped onion and garlic in oil and then add ¾ of cooked Jerusalem artichoke. Sauté briefly, then deglaze with vegetable stock and boil briefly. Add puree and cream.

Cut the leek into thin strips and fry briefly in oil, then stir in the soup.

Put topped Jerusalem artichokes into plates and pour in soup. Garnish with parsley.

Soup of Jerusalem artichoke and potatoes

• 1 onion
• 3 cloves of garlic
• 1 tbsp butter
• 1 tbsp oil
• Order 200 g of Jerusalem artichoke
• 300 g of potatoes
• 1l vegetable broth
• salt
• freshly ground black pepper
• nutmeg

Chop onions and garlic.

Heat oil and butter in a saucepan and fry the onion and garlic in a glass for 5 minutes.

Peel and dice potatoes and Jerusalem artichokes and sauté for 3 minutes while stirring. Add broth and reduce temperature. Cook with the lid on for 20 minutes until the vegetables are soft when pierced with a knife.

Puree the soup. If it is too thick, add a little more water or broth. Season with salt, pepper and nutmeg.