To describe the taste of Jerusalem artichoke is not easy: the earth pear gives away with potatoes, mushrooms and garlic, so if you are a fan of such palette, then you will certainly appreciate the fruit, as well as our salad recipes with it.
Do you want to cook something really special? Then go for the search for Jerusalem artichoke and forward, to the salads!
Salad from Jerusalem artichoke - recipe
Ingredients:
- Jerusalem artichoke - 2 handfuls;
- chicory - 1 head;
- Lettuce - 3 large leaves;
- bacon or pancetta - 8 slices;
- purple onion - 60 g;
- parsley greens ;
- Balsamic vinegar - 45 ml.
Preparation
Thoroughly washed Jerusalem artichoke boil until soft, cool, cut in half. On a dry frying pan we put slices of bacon and wait for the moment when all the fat from it will be drowned. As soon as there is a large amount of heated fat in the pan, we put onions and boiled Jerusalem artichoke into it. Prepare the base for a warm salad until the onion becomes soft and sticky, Jerusalem artichoke is not browned, and bacon will not turn into ruddy crispy bits.
We spread the fried ingredients over the chicory and lettuce pillow, pour the dish with vinegar and oil, and sprinkle with parsley before serving.
Salad from Jerusalem artichoke with carrots and apple "Vitamin Bomb"
Ingredients:
- Jerusalem artichoke - 450 g;
- sweet onions - 40 g;
- carrots - 230 g;
- sour apple - 50 g;
- lemon juice - 40 ml;
- olive oil - 40 ml.
Preparation
Prepare a simple salad dressing by mixing the lemon juice with the butter. Scrub the carrots, Jerusalem artichoke and apple on a large grater, then put the finest half-rings of onions and mix the ingredients with the dressing.
Delicious salad from Jerusalem artichoke
Ingredients:
- Jerusalem artichoke - 900 g;
- sweet pepper (large) - 2 pcs .;
- salad mix - 3 handfuls;
- parsley greens;
- pumpkin seeds (fried) - 30 g;
- Greek yogurt - 60 ml;
- garlic head;
- olive oil - 120 ml;
- lime juice - 15 ml.
Preparation
We bake oiled pieces of Jerusalem artichoke 40 minutes at 200 degrees. In the neighborhood we bake a garlic head, having preliminary wrapped it with a foil. Above the burning burner we burn the peppers daughter and clean off the charred peel, and together with it we extract the seed box. Pieces of peppers are mixed with Jerusalem artichoke, greens and salad mix.
Squeeze out the contents of the baked garlic denticles and paint it with butter, yogurt and juice. We pour salad from Jerusalem artichoke received by dressing, sprinkle with pumpkin seeds.
How to make salad from Jerusalem artichoke and beets?
Ingredients:
- beets - 480 g;
- Jerusalem artichoke - 8 pieces;
- rukkola or mix of lettuce - 8 items;
- sweet onions - 40 g;
- orange - 1 piece;
- goat cheese - 50 g;
- wine vinegar - 40 ml;
- olive oil - 80 ml;
- honey - 15 ml.
Preparation
In a preheated oven to 200 degrees, bake a beet wrapped with foil for about an hour, and 20 minutes before the readiness, we add to it the circles of Jerusalem artichoke. Baked vegetables are cooled and mixed with salad mix, thin onion rings and orange pulp (without membranes). We beat the butter with honey and vinegar, and pour the resulting dressing over the salad. Before serving, sprinkle a crumb of goat cheese.
Salad with Jerusalem artichoke with cabbage and rice
Ingredients:
- Jerusalem artichoke - 10 pieces;
- fresh thyme - 2 sprigs;
- red cabbage - 1/4 of a century;
- boiled wild rice - 1 item;
- Rukkola - 2 handfuls;
- raisins - 2 tbsp. spoons;
- olive oil - 45 ml;
- juice and orange peel 1.
Preparation
A quarter of the total oil we pour the Jerusalem artichoke cut into circles and bake it at 200 degrees 20 minutes. Shinkle cabbage and mix it with arugula and chilled boiled rice. On top we put warm slices of Jerusalem artichoke, sprinkle the dish with raisins and fill with a mixture of the remaining oil with lemon juice and zest.