John Myers
Contents
show
Prepare Jerusalem artichoke – the versatile and healthy tuber
Jerusalem artichoke not only tastes good, but the vegetable is also very healthy.
- Apart from Jerusalem artichoke, only chicory has such a high inulin content among all vegetables. The advantage of this carbohydrate is that it has hardly any effect on insulin levels and also has an appetite-suppressing effect.
- Inulin can also pass through the small intestine and thus nourish the vital bacterial flora in the large intestine. The tuber is rich in vitamins and important minerals.
- Jerusalem artichoke looks like ginger, tastes like an artichoke, and is as easy to prepare as potatoes: you can bake, stew, puree, cook and marinate Jerusalem artichoke and eat it raw. So there is a lot to be said for Jerusalem artichoke on the menu.
Tips and tricks for preparation
The preparation of Jerusalem artichokes is very simple.
- Jerusalem artichokes have thinner skins than potatoes. So you don’t have to peel the tuber, brushing it off thoroughly with a vegetable brush is sufficient. If you still want to remove the skin from Jerusalem artichoke, it’s easier to do so after cooking.
- You can easily use Jerusalem artichoke raw, for example in salads. Then marinate the tuber cut into pieces for ten minutes in a little water with a dash of lemon. The vitamin C then makes it easier for the intestines to absorb iron from the vegetables. Don’t be surprised if the Jerusalem artichoke changes color a bit, that’s normal.
- If you use Jerusalem artichoke raw, use the smaller tubers as they contain more moisture.
When seasoning the vegetables, use salt sparingly. The mild taste of its own is otherwise quickly covered. - If you want to prepare Jerusalem artichoke in the pan, thin slices are better than large pieces. Alternatively, you can also cut the vegetables into small cubes. The preparation is then quick: After about ten minutes, the slices or cubes are already cooked.
- If you prepare the vegetables in iron or aluminum pans or pots, they will turn gray and unsightly. Nothing changes in terms of taste, but as is well known, the eye eats with it. It is better to use cookware made of other materials, such as stainless steel.
