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Jerusalem artichoke: diet recipes

Jerusalem artichokes are very useful and can not cause any harm to your health, unless you suffer from symptoms of Allergy to this vegetable, which is practically impossible.

There is a great variety of recipes from artichoke. Add it to salads, steamed, fried, baked, cooked from it jam, and bake her pies. Share a few diet recipesthat will diversify food menu children and adults.

Salad of Jerusalem artichoke “Warm”

If you are on a diet, indulge yourself with this delicious and healthy dish. It’s a bit of calories, but with the excess vitamins and minerals.

You will need:

  • a pound of Jerusalem artichoke;
  • a dozen cherry tomatoes;
  • 200 g goat’s cheese;
  • a few sprigs of thyme;
  • the bunch of parsley and Basil;
  • one-third Cup of olive oil;
  • a couple of tablespoons of fresh lemon juice;
  • a clove of garlic;
  • salt and pepper – to taste.

Preparation:

  • Jerusalem artichoke is to peel, wash and cut into slices, like French fries, immediately send in the acidulated lemon water, so it is not oxidized and not blackened;
  • put the vegetable in a baking dish, greased;
  • season with salt and pepper, add thyme;
  • drizzle with olive oil and pour a glass of water;
  • put in a preheated 190 degree oven for an hour;
  • grind and mix using a blender half the olive oil, parsley, Basil and garlic;
  • the tomatoes and fry on all sides in the pan;
  • goat cheese cut into cubes and fry without oil;
  • put the artichokes, top with cheese and tomatoes;
  • pour green sauce;
  • serve warm.

Nut casserole of Jerusalem artichokes

The finished dish looks very attractive and festive, it can be submitted as for a Sunday family lunch or a more solemn occasion, the more that its taste is exquisite and memorable.

You will need:

  • a pound of already cleaned and sliced tubers.
  • a quarter of a kilo of peeled and sliced potatoes;
  • 200 g of shallots or a regular large onion;
  • 300 ml of milk;
  • 200 ml of sour cream;
  • 150 gr grated cheese;
  • a couple of tablespoons of fresh lemon juice;
  • tbs fresh herbs of thyme;
  • teaspoon of salt;
  • ½ Teaspoon of black pepper;
  • 200 grams of crumb of white bread, which need a little fry in a dry pan, then grind hands;
  • half a Cup of walnuts.

Preparation:

  • boil Jerusalem artichokes in milk, let it boil a quarter of an hour on a small fire;
  • pour the milk into a separate bowl and Jerusalem artichokes, potatoes, chopped onion and nuts spread in a greased baking dish;
  • with the help of a blender combine the drained milk, sour cream, ¼ Cup cheese, lemon juice, thyme, pepper and salt;
  • pour sauce;
  • cover with foil and place in an oven preheated to 220 degrees;
  • after an hour remove the foil and leave to brown for another 10 minutes;
  • serve piping hot.

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