Jerusalem artichoke
A knobbly tuber with crunchy white flesh and a nutty taste for salads, puree and cream soup.
Jerusalem artichoke is a knobbly tuber with thin skin, crunchy white flesh and a sweetish, faintly nutty taste; it contains inulin instead of starch. It is eaten raw in salads, roasted, made into puree and cream soup, fried into crisps and added to stews.
Calories, proteins, fats and carbohydrates per 100 g of product
Jerusalem artichoke, Raw: Calories 73.0 kcal, Proteins 2.0 grams, Fats 0.0 grams, Carbohydrates 17.4 grams per 100 g of product.
Recipes with this ingredient
Fried Jerusalem artichoke with mushrooms is a refined yet simple dish that combines tenderness and a crispy texture. Jerusalem artichoke, known as 'earth pear', is famous for its slightly nutty flavor, while mushrooms add softness and richness. This dish can serve as an excellent side or a light standalone treat. The minimal set of spices reveals the natural taste of the ingredients, while fresh basil adds refreshing aromatic notes. Jerusalem artichoke is traditionally used in European and Asian cuisines and is valued for its health benefits and richness in inulin, which is good for digestion. The golden crust of the vegetables and mushrooms makes the dish appetizing, and its simplicity allows one to enjoy a true harmony of natural flavors.
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Recipe from Yuri Goloperov, chef of the Lark Café restaurant.
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This exquisite soup made from Jerusalem artichokes with chips and truffle oil embodies the elegance of European cuisine. Its delicate creamy texture combines with the nutty aroma of Jerusalem artichokes and subtle woody notes of nutmeg. Crispy chips add contrast, while truffle oil imparts a refined, rich flavor. Historically, Jerusalem artichokes were peasant food but have now become a delicacy of haute cuisine. This soup is perfect for festive dinners and gastronomic experiments, served as a starter or light lunch. Its taste is refined, slightly sweet, with deep earthy undertones, making it a true delight for gourmets.
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Recipe by Maxim Tarusin, chef of the restaurant "Voskhod".
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Recipe from the restaurant "Syrovarnya na Oktyabr".
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich
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The sweet taste of eel and Jerusalem artichoke is balanced by a delicate cream of cream cheese, sour cream and yuzu juice. A light citrus note refreshes the entire composition without interrupting the taste of the main ingredients. Recipe from the chef of the gastrobar "Kotelnaya" Dmitry Pogorelov.
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Recipe from Vlad Piskunov, chef of the Matryoshka restaurant.
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The recipe is taken from the collection of recipes by Nastya Ozerova.
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First, the Jerusalem artichoke is baked in the oven, then dipped in a thick creamy onion sauce. Recipe by Vladimir Chistyakov, chef of the Buro TSUM restaurant.
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Recipe from chef Anatoly Kazakov from the Selfie restaurant
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Jerusalem artichoke puree with truffle paste is an exquisite side dish of French cuisine that combines a delicate texture with deep, earthy aromas. The Jerusalem artichoke, known for its nutty sweetness, harmoniously complements the potato in this recipe, creating a balance between softness and rich flavor. The truffle paste added at the end imparts a refined aroma to the dish, turning it into a gastronomic delight. Historically, Jerusalem artichokes were popular in Europe as a nutritious tuber but are valued in modern cooking for their unusual taste and health benefits. This puree pairs perfectly with meat or poultry, adding depth to the main course. Serve it with a juicy steak or roasted duck to highlight the noble truffle notes.
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This salad is an embodiment of freshness and sophistication, where marinated salmon meets tender salad leaves. European cuisine is renowned for its harmony of flavors, and here it manifests through a combination of vegetables, caviar, and sour cream dressing. Subtle notes of truffle oil add a special aroma, while the sweetness of parsnip and Jerusalem artichoke creates a delightful aftertaste. The light acidity of tomatoes and the spiciness of red onion enliven the dish, making it an ideal addition to a festive table or a light lunch. This is not just a salad but an exquisite culinary masterpiece that reveals all facets of flavor!
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This exquisite cream soup combines the delicate flavor of Jerusalem artichoke, the fresh juiciness of asparagus, and the softness of salmon, creating a harmony of tastes. The Jerusalem artichoke gives the soup a creamy texture and a light nutty note, asparagus adds spring freshness, while salmon provides richness. The origins of such a dish can be found in European cuisine, where delicate vegetable soups and the combination of seafood with herbs are valued. This soup is perfect for a light dinner or an exquisite lunch; it is not only nutritious but also rich in vitamins and beneficial substances. White dry wine and spices like fennel and marjoram enhance the flavor, adding sophistication. Serving with lemon zest and fresh dill makes it even more aromatic and refreshing. A magnificent choice for gourmets and lovers of unusual flavors!
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