She is unknown to many, and she deserves all attention - meant the miracle tuber Topinambur. It was forgotten for a long time, but now makes her way back into the kitchen and impresses not only with her taste, but also with her nutritional values. We would like to introduce you to the Jerusalem artichoke tuber a little more precisely today. Find out the properties with which the root scores and how you can prepare it and then try it out by using one of our recipes, for example.
The Jerusalem artichoke is a potato -like plant. The Jerusalem Wurzel was even preferred to the potato. Further names are the earth's talent, earth bulb and horse potato. The root vegetable is actually a type of sunflower and its tubers growing at the roots with violet to brownish color and light pulp are the edible part. The root is rich in fiber and a very good choice in the event of intestinal inert, since Jerusalem artichoke can alleviate flatulence. But not just that! Since the Jerusalem artichoke tuber is also low in fat and calories, it is considered a slimming maker, while diabetics find the perfect potato replacement in it due to its inulin content. Topinembur is also healthy because the root contains many important nutrients, including iron, copper, potassium and magnesium.A real superfoodSo that it is worth trying.
Topinambur nutritional values per 100 g of fresh tubers:
- 70 - 80 g of water
- 2 - 9 g protein
- 15 - 25 g Kocenthydrate
- 0,5 g Fett
- 7 – 16 g Inulin
- 12 - 22 g total ballast fabrics
Minerals:
- 5 – 18 mg Natrium
- 189 mg Calcium
- 30 – 75 mg Magnesium
- 400 - 800 mg potassium
- 5 - 18 mg of iron
- 5 mg copper
- 8 mg manganese
- 1 mg selen / zinc
- 35 mg silica
- 80 mg Phosphor
Vitamins:
- 2 mg Vitamin A
- 0,2 mg Vitamin B1
- 0,07 mg Vitamin B2
- 4 mgVitamin C1-
- 0,1 Mg Beta-Karotin
- 1,3 – 1,8 8 mgginism.
30 kcal / 126 kJ; For comparison potatoes: 85 kcal / 356 kJ
Topinambur preparation
Are you wondering how Topinambur is in taste? It is comparable to the potato, but has a sweet and nutty taste. And how can you prepare Jerusalem artichoke? The root can be used really versatile and tastesboth rawAnd unpeeled, as well as cooked, pureed, steamed and baked, marinated and as a side dish, in soups or salads. There is even Topinambur Schnaps. So you have free choice when preparing Jerusalemambur. In raw, the taste of the Jerusalem artichoke tuber is comparable to that of the artichoke, while the sweet taste unfolds through cooking. This is also proven by the Jerusalem artichoke recipes that we have provided you with further below.
Store the Jerusalem artichoke
The root vegetables that between October and MarchHas seasonhas a relatively low shelf life, although it is best stored cool and dark, just like potatoes. But even if you do everything right with the Jerusalem artichoke and its storage and although a maximum shelf life of 5 weeks can be achieved, it is best to process it within a few days. However, you can also extend the durability by covering the Jerusalem artichoke tuber in a bucket with soil.
If this is not possible, simply freeze the root vegetables. The pulp turns similarlylike potatoes, in the air. To prevent this, add a few drops of lemon juice. There are also Jerusalemam wire, juice and syrup in retail, which can alternatively be used if there are no adequate storage conditions available.
Recipe ideas with Jerusalem artichoke tuber
Certainly you have now felt like trying the Jerusalem artichoke tuber and so that you can start right away, we offer you some recipes for salad, soup as well as for a main course and even JerusalemamburChips to snack on. Let it taste good while at the same time doing your body well with a portion of important nutrients!
Healthy salad as a starter with celery, pear and dressing
This Jerusalem artichoke salad will inspire you! The nutty taste becomesWith the sweetness of the pearCombined and the dressing gives the healthy salad the finishing touch. You can eat the Jerusalem artichoke raw in this recipe, but of course you are also welcome to experiment with cooked. Also whether you peel the Jerusalem artichoke or not be up to you.
For 4 portions:
- 350 g Topinambur, brushed clean under running water
- 2 ripe but solid pears, quartered and cut into thin slices
- 5 celery rods, cut into thin strips (store leaves)
- 65 g Manchego, grated or cut into wafer -thin slices
- 45 g roasted and chopped hazelnuts
- grated bowl of a lemon
- flaky salt
For the dressing:
- 2 tablespoons of apple cider vinegar
- 2 1/2 tablespoons of lemon juice
- 60 ml olive oil
- Salt and freshly ground pepper
It is best to prepare onlyThe dressing too, so that it can pull for a while while you core and cut the pears. To do this, simply mix the liquid ingredients (e.g. in an alarm glass, which you then close firmly and shake well). Then taste with pepper and salt. Rap on the Jerusalem artichoke tuber directly into the dressing and then stir in the pear slices. Now add the celery and half of the cheese and distribute the finished salad on plates. You then garnish each serving with the hazelnuts, the remaining cheese, the lemon peel, the flaky salt and the seller.
Jerusalem artichoke soup with chestnuts
If you want to cook Jerusalem artichoke, you can also choose a soup that is suitable for dinner, for example, both as a starter and as a light main course. The following recipe is oneDelicious cream soupWith Jerusalem artichoke tuber, which consists of only a few ingredients, but still tastes incredibly tasty - especially if you add to chestnuts.
For a pot:
- 1 kg of topinambur
- 1 onion, rolled
- olive oil
- 2 cloves of garlic, chopped
- Fresh thyme, chopped
- Essican
- 400 ml cream or sour cream
- 1 liter of chicken broth
Heat the oven to 180 degrees, put on a baking sheet with baking paper and distribute the cleaned and chopped paired amambur. Drizzle with olive oil and season with pepper and salt. Then bake the root vegetables for 15 to 18 minutes until golden brown. In the meantime, you can sweat the other vegetables in a pan in olive oil. Add the thyme and season with pepper and salt. Overall, they fry this vegetable for 10 minutes. It shouldn't change color.
Put the baked roots in the pan and half of the chestnuts. After you have stirred everything well, add the broth, cook everything and let it simmer for 10 minutes. Add the cream, cook everything again and puree the soup with a hand blender, whereupon you sieve it. The remaining chestnuts shred them and then briefly fry them without fat. Serve the soup, garnished with theroasted chestnuts, a little olive oil and some thyme leaves.
Recipe for Jerusalemambur, roasted in the oven
Topinambur dishes for lunch and/or dinner are also numerous. Whether baked in the oven for a side dish, in the casserole or cooked as a stew - you will receive a filling dish that will inspire the whole family. How about thisSupplement from the oven? The perfect idea when the Jerusalem artichoke recipes are supposed to be vegan!
For 2 portions:
- 450 g Topinambur tuber, unpeeled, cleaned and rolled under running water with a vegetable brush
- 2 tablespoons of olive oil
- 1/4 teaspoon salt
- Pfeffer
- 1/4 teaspoon garlic powder
- 1 tablespoon of fresh, chopped parsley
Heat the oven to 200 degrees and grease a baking sheet with olive oil (or use baking paper). Mix the Jerusalem artichoke in a bowl with the olive oil, salt, pepper and garlic and distribute it evenly on the sheet. Bake the seasoned Jerusalem artichoke tuber 17 to 20 minutes or until it is soft. Serve with the chopped parsley.
Topinambur and potato - vegetarian casserole with spinach
The casserole always tastes good, isn't it? Therefore, he should not be missing in our list of recipes for Jerusalem artichoke tuber! The following Jerusalem artichoke casserole is vegetarian, but they could toofried bacon, Add ham, minced meat or other meat if you want. The vegetarian variant also makes itself very good as a side dish to meat dishes (e.g. steak).
For 4 portions:
- 500 g Topinambur roots
- 250 g frozen, crushed spinach
- 250 g potatoes
- 240 g goat cheese (without bark)
- 2 cloves of garlic, pressed separately
- 300 ml Sahne
- 1 tablespoon of fresh thyme leaves, chopped
- Small piece of butter
- Pepper and salt
Put the spinach in a bowl and pour it over it with hot water. Let him stand for a while so that he defrosts. Then let him drain in a fine sieve. You can express excess water. Heat the oven to 180 degrees. Grease a baking dish with butter and then rub it in with a pressed clove of garlic. Heat the cream in a saucepan and give the other pressed clove of garlic,the goat cheeseAnd the thyme. Melt the cheese with constant stirring and then season with salt and pepper. Set the pot aside.
Peel the tubers and potatoes and cut them into thin slices. Distributethe spinachIn the shape and above the potato and Jerusalem artichoke slices. Season lightly with pepper and salt, distribute the cheese sauce over it and bake for about 40 minutes.
Topinambur chips tuber with rosemary
Even if you have often prepared the Jerusalem artichoke tuber, you may not have come up with the idea of making chips out of it. They are the perfect alternative to those purchased, because they are much healthier and taste really tasty. Incidentally, the chips also taste very good as an alternative to soupzu croutons. Become curious? How to do Jerusalem artichoke chips:
For 4 portions:
- 1 kg Topinambur Knolle
- 30 ml olive oil
- 4 rosemary branches
- fresh pepper
- Salt
Heat the oven to 200 degrees. Clean and peel the roots, cut them into thin slices, mix them with the olive oil and distribute them side by side on a baking sheet, which you previously lined with baking paper. Wash the rosemary, pluck the leaves, chop them small and sprinkle them over the Jerusalemambura slices. Roast them in the oven for 25 to 30 minutes, turning them over half the time, and then season them with pepper and salt. Alternatively, you could also fry or fry mezhish. However, keep in mind that the frying fat then increases the calorie content drastically.Recipes without fryingare therefore the better choice for diets.
Read too:Install the Jerusalemambur: User and ornamental plant in one
