It works as well in a salad as a potato. Cleanses the liver, lowers sugar and cholesterol

Jerusalem artichoke is a vegetable with unique health properties. Jerusalem artichoke tubers contain mainly carbohydrates, small amounts of protein and fat, as well as B vitamins and minerals (iron, magnesium and potassium). Inulin is also an important ingredient – a natural prebiotic, supporting intestinal microflora, regulating sugar levels and improving the functioning of the digestive system.

Regular consumption supports digestion, strengthens immunity and helps reduce the level of “bad” cholesterol. It works too anti-inflammatory, supports body regeneration and liver detoxification. Thanks to its low calorie content – about 70 kcal per 100 g – it is an excellent ingredient of a slimming diet.

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Ingredients:

• 400 g topnamburu,
• 2 carrots,
• 2 pickled cucumbers,
• small leek,
• a small can of canned peas (optional),
• small carrot,
• 2 tablespoons of mayonnaise,
• a spoon of lemon juice,
• a teaspoon of horseradish mustard,
• a few sprigs of parsley,
• a pinch of ground nutmeg,
• salt and pepper to taste.

How to do it:

1. Scrub the Jerusalem artichoke tubers thoroughly, peel them and immediately sprinkle them with lemon juice to prevent them from darkening. Grate on a coarse grater.
2. Peel the carrots and grate them (coarsely). Cut the pickled cucumbers into thin strips. Wash the leek, cut lengthwise and chop very finely. Place all vegetables in a bowl.
3. If you use canned peas, drain them from the brine and add them to the vegetables.
4. Add mayonnaise, mustard, a pinch of nutmeg, salt and pepper to the bowl with the ingredients. Mix everything well.
5. Sprinkle everything with freshly chopped parsley. Set aside in the fridge for 15-20 minutes.

Source: Terazgotuje.pl