Recipes with Jerusalem artichoke. Jerusalem artichoke (also called sunroot, sunchoke)
- Olive oil – 1/4 cup;
- Jerusalem artichokes – 3 pieces;
- Olives – 8 pieces, chopped;
- Garlic – 2 cloves, chopped;
- Hemp seeds – 3 tablespoons (can be replaced with any sprouts, such as alfalfa or mustard);
- Lemon juice – 1/4 cup;
- Himalayan salt – half a teaspoon;
- Fresh or dried parsley – 1/4 cup;
- Red sweet onion (can be pre-pickled) – 1/4 cup cut very thinly, you can use a mandolin;
- Chili pepper – to taste.
Let’s first make the marinade by mixing oil, garlic, salt and pepper in a blender. The dish is designed for 4 servings. Squeeze the juice from the lemon, set aside the rest and place in a bowl of cold water.
After you have washed and cleaned the Jerusalem artichokes, put them in this same lemon water while you chop them very finely and thinly into a bowl. Pour the squeezed lemon juice on top. Now stir in the onion, parsley and prepared marinade. Stir in the olives and seeds or sprouts as well. Top with seasonings and herbs before serving. I like to add a few drops of honey for a zing.
סלט ארטישוק ירושלמי
Peel the tuber and grate it on a coarse grater. You can eat it on its own, but it’s best to add it to a tomato and cucumber salad. Season with spices and linseed oil. Use any greens – parsley, dill, cilantro.
Jerusalem artichoke salad with apple
Peel 1-2 Jerusalem artichoke tubers, grate them on a coarse grater, add an apple (you can also grate it or cut it – as you prefer). Season everything with lemon juice (about 1-2 tsp). Sprinkle with herbs on top. Add flaxseed oil and seasonings.
Jerusalem artichoke salad with carrots and apple
2 Jerusalem artichoke tubers need to be washed and peeled. The same needs to be done with carrots – 2 pieces. Just wash one large green apple.
Grate the Jerusalem artichoke. And immediately sprinkle it with lemon juice so that it does not darken in the air.
Next is the turn for carrots. Grate it too.
And last comes the apple. I didn’t peel it. And also sprinkled with the juice of half a lemon.
Mix all ingredients in a deep salad bowl. Add 1 tbsp. l. vegetable oil, salt, mix thoroughly.
Jerusalem artichoke salad with sauerkraut and apple
The previous recipe is taken as a basis. And sauerkraut is added. Decorated with greenery on top.
Jerusalem artichoke, carrot and daikon salad
Also take 1 recipe as a basis, add carrots and daikon, grated on a coarse grater. Season with spices, herbs, and oil.
Jerusalem artichoke juice
Wash the tubers thoroughly and squeeze out the juice using a juicer. If you don’t have it, you can grate it and squeeze through cheesecloth. It is not recommended to peel the skin from Jerusalem artichoke. Strain. It is better to take this juice freshly prepared. Store in the refrigerator for no more than 12 hours.
Take half a glass of this juice before meals for 2 weeks. An excellent remedy for the stomach, heartburn, and headaches. Relieves constipation and intestinal colic.
