Recipes with Jerusalem Artichoke

Jerusalem Artichokes: Good Things from Nature ...

Tips for dealing with Jerusalem artichoke

Here you will find a selection of Jerusalem artichoke recipes ...

with which you can prepare delicious, healthy and versatile Jerusalem artichoke dishes. Whether raw, roasted or cooked Topinambur is an excellent companion to many dishes and can be wonderfully combined.

A few tips in advance

  • Please do not peel the Jerusalem artichoke, it comes from organic farming, many valuable ingredients sit directly under the shell. It is sufficient if you clean the Jerusalem artichoke with a vegetable brush briefly under water.
  • At the beginning eat only two tubers a day. Your body first has to get used to the high inulin content. Too many Jerusalem artichokes can cause bloating in the beginning.
  • Store the Jerusalem artichoke in a closed box in the refrigerator. Even better, you can store it in a planter with soil. So you have a fresh, healthy and crisp vegetables throughout the winter.

Jerusalem artichoke recipe: appetizers

Our recipes: Main courses

Our recipes: Desserts

There are many more good recipes on the internet. on the following page you will find more interesting recipes.

50 Jerusalem artichokes recipes

Soups & appetizers with Jerusalem artichoke

Jerusalem artichoke soupJerusalem artichoke cream soup

  • Order 500 gr of Jerusalem artichoke
  • 1 onion (big)
  • 150 gr potatoes
  • 1 Tl vegetable broth
  • 1 Tl butter
  • Chopped parsley
  • pepper
  • Caraway seed
  • nutmeg
  • lemon juice
  • salt

preparation

Chop onions, Jerusalem artichokes and potatoes or dice. Cook the vegetables in 1/2 l of water with vegetable stock, caraway and nutmeg with lid closed and medium heat for 15 minutes. After the vegetables are cooked, mash them and melt the butter. Season with the spices and sprinkle with parsley.

Good Appetite


Jerusalem artichoke buffer

  • Order 1 kg of Jerusalem artichoke
  • 1 onion (large)
  • 50 gr of sunflower seeds
  • 3 tbsp whole wheat flour
  • 2 egg yolks
  • salt
  • pepper

preparation

Grate Jerusalem artichokes and onions roughly. Mix with 50g sunflower seeds, egg yolks and flour. Season the dough with salt and pepper. Heat a little oil in a frying pan and add the Jerusalem artichoke dough in portions to the pan with a large tablespoon, streak and fry until golden brown. Keep the fried buffer in the oven warm until everything is ready.

Good Appetite


roasted Jerusalem artichokesRoasted Jerusalem artichokes

  • Order 500 gr of Jerusalem artichoke
  • 1 onion
  • 1 egg
  • 2 el cream
  • 2 El oil
  • fresh herbs
  • salt

preparation

Cut the Jerusalem artichokes into thin slices. Fry the sliced ​​onion in a little oil. Add topinambur and sauté on both sides. Whisk flour, egg and salt and mix in the whole and let roast for a short time. Season with salt and garnish with the fresh herbs!

Good Appetite


Jerusalem artichoke carpaccio

for 4 people

  • Order 200g topinambur
  • 1 small red onion, finely chopped
  • 1 tbsp of red wine vinegar
  • 3 e of cold pressed sunflower oil
  • salt
  • pepper from the grinder

preparation

Vinegar, oil Mix salt and pepper as salad dressing. Peel the Jerusalem artichokes and cut into very thin slices. Sprinkle with onions and sprinkle with salad dressing. Leave for 10 minutes and enjoy!

Good Appetite


Jerusalem artichoke drink

for 2 people

  • Order 250g fresh Jerusalem artichokes
  • 200ml of water
  • 300 ml apple juice (nature cloudy)

Wash the Jerusalem artichokes clean, cut into small pieces and boil in the water for a short time. Approximately Cook for 5 minutes and then puree with blender. Cool the whole and pour in the apple juice.

Enjoy!


Main courses with Jerusalem artichoke

Jerusalem artichoke cheese quiche

Jerusalem artichoke cheese quiche

for 4 persons approx. 20 min preparation time / 30 min rest time / 1 hour cooking time

for the shortcrust 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!


Jerusalem artichoke with herb sauce

  • 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

  • Order 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


Jerusalem artichoke dessertJerusalem artichoke desserts

Jerusalem artichokes muesli

  • Order 400g fresh Jerusalem artichoke tubers
  • 100 g of oatmeal
  • Naturjoguhrt
  • 50g chopped nuts or almonds
  • 2 apples
  • Jerusalem artichoke syrup (or honey)
  • if necessary, fresh lemon juice

preparation

Grate Jerusalem artichoke and apples in a small bowl. Then add the oatmeal, the chopped nuts and the natural yoghurt and fold in. The whole as needed with Jerusalem artichoke syrup &; or sweet honey. With freshly squeezed lemon juice, the muesli tastes even better! A very high-energy cereal! It has a positive effect on digestion and is appetite-suppressing.


Jerusalem artichoke apple dish

  • Order 150 gr of Jerusalem artichoke
  • 2 apples
  • 20 ml apple juice
  • 150 ml of cream
  • 1/2 tbsp honey
  • cinnamon

Preparation:

Grate the Jerusalem artichokes and apples and leave to infuse in the apple juice. Whip cream and sweeten with honey and lift under the grated apples and Jerusalem artichoke. Finally, sprinkle cinnamon over it. With seasonal fruits vary!


Jerusalem artichoke and carrot cake

200g carrots

200g Jerusalem artichokes

to order

1 organic orange

50g walnut kernels

100g flour (Type 1050)

2 go. TL baking soda

5 eggs

200g sugar

1 pinch of salt

200g ground almonds or nuts

Fat for the mold

Powdered sugar for dusting (at will)

Finely grate carrots and Jerusalem artichokes. Rub off the orange peel and squeeze out the juice. Coarsely chop the walnut kernels. Mix the flour with the baking powder. Separate the eggs and beat the egg whites until stiff.

Beat the egg yolks, sugar and salt with the whisk of the hand mixer until frothy. First stir in almonds, 2 tablespoons orange juice, orange peel, carrots, Jerusalem artichokes and nuts, then mix the flour. Carefully lift the egg whites under the dough.

Grease the mold with oil and fill in the dough. Bake in the oven (middle) at 180 ° C (circulating air, without preheating) for 30-40 minutes. If necessary, cover with baking paper, so that the surface does not become too dark. Let cool on a cake rack. Dust the cake with icing sugar at will.

variant

Jerusalem artichokes - parsnip cake

Replace the carrots with grated parsnips.

Jerusalem artichoke bread

500g Jerusalem artichokes

to order

2 teaspoons salt

1 bunch of thyme

15g of yeast

125ml buttermilk

500g spelled flour

Cook Jerusalem artichokes in boiling salted water for 20-25 minutes.

Pluck thyme from the stems and chop it roughly. Mix with spelled flour and salt.

Drain and peel Jerusalem artichokes. Puree with the yeast in the buttermilk, add to the flour and knead with the dough hook of the hand mixer to a smooth dough. If the dough is very sticky, knead in more flour. Cover the dough in a warm place for 1.5 hours until it has doubled in volume.

Then beat the dough and let rest for 10 min.

Form the dough into a round loaf, place it on a floured sheet and let it rest for about 45 minutes. If possible, use a fermentation basket.

Bake in the oven at 220 ° C (gas stage 3, circulating air 180 ° C), bake for 15 min, then reduce heat to 200 ° C (gas stage 3, circulating air 180 ° C) and bake the bread for another 35 min. Allow to cool on a grill.

Appetizers and salads

Jerusalem artichoke and tomato antipasto

2 tablespoons sunflower seeds

400g Jerusalem artichokes

3-4 tablespoons freshly squeezed lemon juice

thyme

1 clove of garlic

salt

pepper

2-4 tablespoons white wine

2 tablespoons white wine vinegar

6 dried tomatoes preserved in oil

Olive oil for frying

Roast sunflower seeds in a large nonstick coated pan until they are fragrant and brown slightly, then remove and allow to cool. Thoroughly brush the Jerusalem artichokes under running water and cut into slices of approx. 3 mm thick, or immediately mix with 1-2 tablespoons lemon juice. Rinse the thyme and shake it dry, pluck the leaves and chop it roughly. Peel garlic and chop finely.

Heat the oil in the pan. Lightly brown the Jerusalem artichokes while turning them over high heat. Add garlic and thyme and fry briefly, salt, pepper.Deglaze with white wine and remaining lemon juice. Continue to roast until the liquid has boiled, then stir in the vinegar. Remove the pan from the heat and let the Jerusalem artichokes cool down.

Meanwhile drain the tomatoes and cut into thin strips. Mix under the slightly cooled Jerusalem artichokes, marinate for 30 minutes. Stir before serving, season with pepper and sprinkle with sunflower seeds.

Corn salad with Jerusalem artichoke

300g Jerusalem artichokes

to order

5 tbsp olive oil

2 tbsp balsamic vinegar

salt

pepper

100g cherry tomatoes (according to season)

150g corn salad

1 bed of cress

50g walnut kernels

Clean or peel the Jerusalem artichoke tubers and cut diagonally into 0.5cm thick slices. Heat 2 tablespoons of oil in a pan and fry the Jerusalem artichokes in a golden brown.

Balsamic vinegar, salt, pepper and whisk remaining oil. Possibly. Cut cherry tomatoes in half, cut cress. Mix lamb's lettuce, cherry tomatoes, Jerusalem artichokes and dressing. Serve sprinkled with cress and walnut kernels.

Chinese salad with Jerusalem artichoke and oranges

1 tbsp sesame

½ Chinese cabbage

2 big oranges

2 tablespoons oil

200g Jerusalem artichokes

1 pinch of Chile

1 tablespoon soy sauce

1 spring onion

Roast sesame in a dry pan until they start jumping up.

Finely chop the Chinese cabbage and place in a bowl. Fillet the oranges over the bowl with salad. Squeeze out the remaining juice and mix under the salad

Cut the Jerusalem artichoke into pegs and fry in a pan with a pinch of chilli for 2 minutes while stirring, add the soy sauce and mix with the salad. Season with salt, soy sauce and possibly wine vinegar

Garnish the salad with finely chopped spring onions and roasted sesame.

Raw food salads

Jerusalem artichoke and apple salad

200g Jerusalem artichokes

to order

200g apple

1TL mustard

50ml of orange juice

3EL olive oil

1 pinch of salt, sugar, pepper

Wash the Jerusalem artichokes and apples well and cut into thin slices or planing. 

Mix the remaining ingredients for the dressing with a blender until the sauce becomes creamy. Add the sauce to the salad.

Topinambur raw food with apple, carrot, celery

200g Jerusalem artichokes

to order

100g celery

2 carrots

1 apple

1 orange

100g of yoghurt or sour cream

1 tbsp oil

1 tbsp lemon juice

1 tsp honey

salt

Chopped, roasted nuts

Wash and peel vegetables and apple and grate. Cut the orange into small pieces, collecting the juice. Mix the salad with lemon juice, oil, honey and yoghurt, season with a little salt. Roast chopped nuts in a dry pan and sprinkle over the salad.

Variation: replace celery with finely chopped celery or white cabbage

Jerusalem artichoke raw food with apple 
300g Jerusalem artichokes

to order

1 mild, sour apple (eg topaz, about 200 g)

2 tablespoons apple juice

4 tablespoons cream

1 tsp apple syrup

salt

pepper

1 pinch of cinnamon

1 bunch of basil (alternatively rocket salad, tender leaf spinach or endive salad)

Wash Jerusalem artichokes and apple. Peel Jerusalem artichokes, quarter apple and core. Cut both into thin slices and mix with the apple juice.

Mix cream with apple syrup. Season the cream mixture with salt, pepper and cinnamon powder vigorously. Wash the basil, shake dry and cut into thin strips. Put everything under the raw food and maybe season with something else.

Endive salad with Jerusalem artichoke

300g Jerusalem artichokes

to order

4 tablespoons white wine vinegar

1 tbsp freshly squeezed lemon juice

salt

pepper

1 small endive salad

1 shallot

100 g of creme fraiche

1 tbsp honey

1 tsp mustard

TL ground turmeric

3 tablespoons walnut oil

2 tbsp roasted hemp seeds (from the health food store)

Clean the topinambur with a brush under running cold water, dry and clean. Slicing with the cucumber slicer. Drizzle the Jerusalem artichokes with 1 tablespoon of vinegar and lemon juice and season with salt and pepper.

Wash the endive, wash and spin dry and cut into thin strips.

For dressing, peel the shallot and finely dice. Mix the remaining vinegar with crème fraîche, honey, mustard and turmeric. Stir in the oil, stir in the shallots and salt and pepper the dressing.

Mix the salad with the dressing and arrange on plates. Spread the Jerusalem artichokes on the salad and serve with the hemp seeds sprinkled on top.

Jerusalem artichoke - beetroot - raw food

250g Jerusalem artichokes

to order

1 beetroot

2 small apples

1 cup of sour cream

1 tbsp lemon juice

1 tablespoon of pear syrup or honey

1/2 tbsp freshly grated ginger

1 pinch of salt

2 tablespoons of parsley

Roasted sunflower seeds

Add sour cream, lemon, pear syrup, ginger and salt to a marinade. Grate vegetables and apples directly into the marinade.

Garnish the finished salad with chopped parsley and a handful of roasted sunflower seeds.

Topinambur raw food with fruits

200g Jerusalem artichokes

2 apples

1 orange

2 tablespoons sour cream

1 tbsp honey

Peel the Jerusalem artichoke and apples thinly and grate coarsely, squeeze out orange, add juice to the fruit, add the scraps of orange, fold in the cream.Sweeten with honey as desired.

Soups and stews

Vegetable cream soup with Jerusalem artichoke

250g celeriac

150g parsley roots

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 ONTOP with Jerusalem artichoke

80g onions

2 cloves of garlic

150g bunched carrots

150g celeriac

150g Jerusalem artichokes

to order

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

300g Jerusalem artichokes

to order

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. Boil water to 600ml vegetable stock.

Sauté the onion and garlic in oil and 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

200 g Jerusalem artichokes

to order

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.

main dishes

Braised vegetables with Jerusalem artichoke

Approximately 1.2 kg of vegetables, eg

200g Brussels sprouts

200g parsnip

200g celeriac

200g carrots

1 fennel tuber

200g Jerusalem artichokes

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

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

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

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

500g Jerusalem artichokes

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.

Juices and smoothies

Smoothie with Jerusalem artichoke

1/2 cucumber 
1 orange 
200g Jerusalem artichokes 
Nearly ½ l Wasserb

Puree all ingredients in the blender.

Jerusalem artichoke apple juice

300 ml of cold, naturally cloudy apple juice 
250 g Jerusalem artichoke tubers 
200 ml of water

Peel and wash the Jerusalem artichokes, chop them and bring to a boil with the water. Cook for about 5 minutes. 
Puree in the blender, then strain and cool.

Mix Jerusalem artichoke juice with well-cooled apple juice and serve. The ingredients give about 500 ml.



Jerusalem artichoke - vegetable juice

Reduces hunger for sweets

Wash the Jerusalem artichoke tubers and juice with a juicer or centrifuge juicer (juicers have higher juice yield). Mix the juice with the same amount of carrot, alfalfa or beetroot juice. Slowly, preferably with drinking straw and "swallow" before swallowing.

Dessert and cereal

Jerusalem artichoke fruit salad

200g Jerusalem artichokes

200g apples

Grate 200g of carrots roughly

1 lemon

1 banana

150g of yogurt

2 tablespoons of sea buckthorn fruit juice

honey

natural vanilla

Grate Jerusalem artichokes, apples and carrots and drizzle immediately with the juice of a lemon. Mix with the crushed banana, yogurt and sea buckthorn fruit juice. Finally, season with honey and natural vanilla.

Variant:

Jerusalem artichokes muesli

For a cereal, leave out the carrots and mix the fruit salad with oat or spelled flakes and nuts.

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