The original name of the vegetable comes from French (French: “topinambour”). In the 17th century, the plant was delivered from across the Atlantic to France. At the same time, exactly in 1613, representatives of the Brazilian tribe of Tupinamba Indians visited Paris. For the Parisians, it was such a sensational event that they gave the bulbs a name referring to the incredible meeting. At that time, no one was bothered by the fact that Jerusalem artichoke and the Topinamba people came from different continents. Although the Indians ate vegetables, they were from North America, not South America.
Jerusalem artichoke is also called Jerusalem artichoke. It is an edible and ornamental plant from North America. In addition to thin roots underground, it also produces long, white stolons with tubers growing at the ends. Their thickness is from 3 to 6 cm and the length is up to approx. 10 cm. Although the flesh is always white or creamy white, the skin of the tubers is white, creamy, pinkish or purple-red. It is this part of the plant that is used for culinary purposes.
Jerusalem artichoke is a valuable vegetable, especially in a diabetic diet. It has a low glycemic index (GI = 14), so it is safe for people with glycemic disorders. Due to the content of a rich dose of inulin, i.e. a polysaccharide (polysaccharide), regulates the level of glucose and cholesterol in the blood. It not only prevents sugar spikes, but also ensures intestinal health. The vegetable is even called natural prebioticbecause it ensures the maintenance of proper intestinal microflora.
100 grams of tuberous sunflower seeds contain 41 kcal. It’s a real superfoodbecause it provides the body with a number of vitamins and minerals. It is a treasure trove of vitamins A and C, as well as iron, potassium and calcium. Additionally, it provides fiber and antioxidants. Thanks to these nutritional values, it supports the health of the digestive system, improving digestion.
Regularly eating Jerusalem artichoke supports the cardiovascular system. Potassium lowers blood pressurefiber – cholesterol level in the blood. This in turn, it reduces the risk of atherosclerosis and other circulatory system diseases. Vitamin C and iron strengthen immunity and add energy. Iron also prevents anemia.
How to eat Jerusalem artichoke? It can successfully replace a potato in the kitchen. The edible part of the plant is the tubers sweet, slightly nutty taste. It somewhat resembles the aroma of artichoke or Brazil nuts. Importantly, they must be properly prepared before consumptionbecause they contain inulin, which is not digested by humans. When eaten raw (e.g. in a salad), it may cause unpleasant flatulence in some people. Jerusalem artichoke is better then bake, cook – in boiling water and steam or pickle.
How to prepare a vegetable? First, you need to wash the tubers thoroughly, preferably with a brush. You don’t have to peel them (because the most value is hidden under the skin), but it is important to remove all impurities from them. If you want to maintain their color and avoid browning, soak the tubers in water with lemon juice or vinegar.
Then you can steam or boil them in water (10-15 minutes). This version of Jerusalem artichoke perfect for soups, stews, salads, stews or for making puree. It also tastes delicious when baked in the oven – just cut the tubers into smaller pieces (e.g. long boats or fries), sprinkle with olive oil, season with salt and bake until soft for 35-45 minutes at 175 degrees Celsius. During the party, use them as snack – serve with a spicy garlic dip. They will also be delicious baked addition to meat main dishes. You can also pickle Jerusalem artichoke – it will be pleasantly crunchy.
What may turn out to be surprising, the vegetable is also suitable to make dessert. Boil the tuber, blend and mix with cottage cheese and nuts. You can also combine Jerusalem artichoke paste with white chocolate. Even though it sounds strange, it tastes great.
What spices go with Jerusalem artichoke? All the things you would add to a potato. The vegetable goes best with nutmeg, garlic, paprika, thyme, salt and pepper. You can marinate it in herbs or bake it under the eiderdown from cheddar cheese.
Source: Terazgotuje.pl, Markskoczylas.pl
