Dishes with Jerusalem artichoke - 2 cooking recipes

In the wild, Jerusalem artichoke grows in North America. Jerusalem artichoke tubers are used as food, which in their chemical composition are very similar to ordinary potatoes. If we talk about Jerusalem artichoke’s beneficial properties, then this plant is several times superior in nutritional value to fodder beet. Jerusalem artichoke contains: protein, fructose, mineral salts, polysaccharides, nitrogenous substances, carotene, vitamins C and B1. Jerusalem artichoke tubers can be pink, white, purple, or red. The pulp of Jerusalem artichoke is very juicy and tender, with a sweetish taste. Jerusalem artichoke tubers can be safely eaten raw, or you can fry them. Fried Jerusalem artichoke recipes for its preparation are quite simple: the vegetable is peeled, cut into pieces, and then fried in vegetable oil. Fried Jerusalem artichoke tastes like sweet fried potatoes. Jerusalem artichoke can be used as a side dish for meat dishes. The only drawback of Jerusalem artichoke is that it cannot be stored for a long time, because it spoils very quickly. Jerusalem artichoke is also planted in many garden plots as an ornamental plant used to form a green hedge. Jerusalem artichoke is a very valuable forage plant - its sprouts can be fed to livestock, chickens, and pigs. It has been observed that feeding animals with Jerusalem artichoke increases milk yield, egg production and the taste of meat. Diet coffee is also prepared from Jerusalem artichoke (particularly in the USA). Since Jerusalem artichoke contains pectin, it is often used to make marmalades, jellies, and jams. Since Jerusalem artichoke reduces blood glucose levels, it is good to eat for people suffering from diabetes.