Fried Jerusalem artichoke with vegetables
Origin of the recipe
The Jerusalem artichoke—also known as the "Jerusalem artichoke" and "earth pear"—is native to North America. It was brought to Europe by the French in the 17th century. The beneficial substances contained in Jerusalem artichoke reduce the risk of heart attack and stroke, strengthen the immune system, and normalize blood sugar in diabetics. Jerusalem artichoke is eaten in virtually any form and is included in a wide variety of dishes and drinks.
What do you need for cooking?
Ingredients
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Jerusalem artichoke
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Carrot
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Onion
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Ground black pepper
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Sunflower oil
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Salt
Kitchen utensils
- Frying pan with a lid
- Knife
- Board
- Figured knife
Step-by-step recipe
Step 1:
Peel the onion, carrots and Jerusalem artichoke.
Step 2:
Cut the Jerusalem artichoke with a wavy knife.
Step 3:
Pour oil into a frying pan and fry the Jerusalem artichoke in it.
Step 4:
Using a serrated knife, slice the carrots and add them to the Jerusalem artichoke. Stir.
Step 5:
Chop the onion and add it to the pan. Stir.
Step 6:
Add pepper, salt and stir.
Step 7:
When the vegetables are fried, add water, cover and simmer until done.
Cooking tips
Because of the uneven surface and hardness of the Jerusalem artichoke skin, it's best to soak it in boiling water to soften it. This will make it easier to peel.
Jerusalem artichokes have a potato-like consistency, so fry them until they are lightly browned, otherwise they may start to fall apart when stewed.
You can add other vegetables to the dish – turnips or rutabaga, zucchini, pumpkin.
