Jerusalem artichoke gratin

Category: Vegetable and fruit dishes
Jerusalem artichoke gratin

Ingredients

Jerusalem artichoke 700 g
bulb onions 1 PC
garlic 2 cloves
sage leaves bundle
parmesan cheese 60 g
bread crumbs 80-100 g
milk ~ 120 ml
water ~ 120 ml
butter for frying
olive oil for frying
salt taste
ground black pepper taste

Cooking method

  • Jerusalem artichoke gratinWash Jerusalem artichoke and peel it.
  • Jerusalem artichoke gratinCut into medium cubes.
  • Jerusalem artichoke gratinPut the multicooker in a saucepan, pour in milk and water, and cook on the VEGETABLES program pressure 0.7 for 3 minutes.
  • Jerusalem artichoke gratinFinely chop onions, garlic and sage leaves with a knife
  • Jerusalem artichoke gratinPut the pan on the fire, melt the butter and fry the vegetables in the butter.
  • Jerusalem artichoke gratinGrate cheese
  • Jerusalem artichoke gratinPlace the Jerusalem artichoke in a colander and transfer to a blender along with the onion mixture and grated Parmesan. Kill until puree.
  • Jerusalem artichoke gratinPut the mass in a baking dish.
  • Jerusalem artichoke gratinMelt the butter in a frying pan, add bread crumbs and a few chopped sage leaves, fry until golden brown, and season with salt and pepper.
  • Jerusalem artichoke gratinPut on mashed potatoes. You can sprinkle some grated cheese on top. Send the form with the mass to the oven for 20 minutes. Bake at 200 C.
  • Jerusalem artichoke gratinHeat olive oil in a skillet - it is necessary that it covers the entire bottom. Fry the sage leaves in hot, but not steaming oil: very quickly, frying for three seconds on each side - and they will become crispy.
  • Jerusalem artichoke gratinPlace each leaf on a paper towel. When all the leaves are ready, sprinkle them with coarse salt and spread over the Jerusalem artichoke gratin.
  • Jerusalem artichoke gratin
  • Jerusalem artichoke gratin

Note

TOPINAMBUR - earthen pear, tuberous sunflower, edible tubers of a perennial herb up to 3 m high with a straight pubescent stem, ovoid leaves and yellow inflorescences-baskets with a diameter of 6-10 cm. Tubers are cylindrical, pear-shaped or round, white, yellow, purple ; the pulp is tender, juicy, with a pleasant sweetish taste.

Jerusalem artichoke is native to North America. Cultivated in the USA, France, Great Britain, Sweden, Norway; in the former USSR - in the southern, central and northwestern regions and the Baltics.

Jerusalem artichoke tubers contain up to 3% protein, mineral salts, 16-18% carbohydrates (mainly inulin), vitamins C, Bi, carotene. They are boiled, baked, and raw salads are prepared. The peculiarity of Jerusalem artichoke is its undemandingness to growing conditions, frost resistance. Tubers keep well at temperatures close to 0 ° C. Frozen tubers acquire a sweet taste, since fructose is formed during the hydrolytic breakdown of inulin.

Elena_Kamch
Gala, Galyawhat an interesting dish!
Thanks for sharing!
Gala
Elena,
Thanks for stopping by. Try on occasion.
Elena_Kamch
Gal, if you find Jerusalem artichoke, it is so small! Clean - don't clean But I believe it's delicious!

Who would treat ...

Gala
Yeah, to clean it Kamchatka is far oooo ... I would treat
lettohka ttt
Galinochka, what an interesting and original recipe! I'm sure it's delicious! Thanks for the recipe and MK! :-)
Gala
Natasha,
Elena_Kamch
Quote: Gala
Kamchatka is far away ...
Not that word! Thanks for the offer! Jerusalem artichoke is an interesting thing! And the salads are delicious with him

You will serve all the seats until you reach Moscow

Premier
Galya, a very spectacular dish, as you always have! Such delicate sophistication in decoration.

Quote: Elena_Kamch
if we find Jerusalem artichoke, it’s so small! Clean-do not clean
Maybe, if you cook Jerusalem artichoke not in milk, but in uniforms, it will be easier to clean .. And add milk in puree.

Tumanchik
Quote: Premier
if you cook Jerusalem artichoke not in milk, but in uniforms
better to bake
Gal, very interesting! honestly, to my shame, I never cooked gratins. or just didn't know it was them. but it looks gorgeous!
MariV
Gala, Galya, have you eaten everything? Is there a piece left? Did you even manage to plant it? Although you can plant it now.
gala10
As always, elegance meets exoticism. Check mark, Thank you!
Tricia
Gala, Galinawhat deliciousness!
Recently I have been hitting Jerusalem artichoke in different variations - it is so delicious :))). And your recipe is sooo relevant! Thank you!
Gala
Thank you girls! There will be an opportunity, I recommend trying.
Quote: Premier

boil Jerusalem artichoke not in milk, but in uniforms, it will be easier to clean ..
Quote: Tumanchik

better to bake
You can try this and that, and then decide which is easier.
Quote: Tumanchik

honestly, to my shame, I never cooked gratins. or just didn't know it was them.
Irishkin, well, what are the problems ?! Still ahead
Quote: MariV

did you eat everything? Is there a piece left? Did you even manage to plant it?
Olya, first of all planted, and then began to cook dishes from it Thank you!
MariV
Gala, still bring?
Gala
Olyaif you have enough of it, and if it doesn't bother you, bring some
MariV
I have a lot of it! I constantly sit and look after him. In short, I'll whistle!
Gala
You whistle - I won't keep you waiting ...
filirina
Quote: Elena_Kamch
if we find Jerusalem artichoke, it’s so small! Clean-do not clean
Helen, don't clean it! It must be filled with water to remove the acid and wash it with your hands or a brush!
Jerusalem artichoke has a very thin and soft skin, excellent blender and, most importantly, very useful. I always cook it whole, just wash it thoroughly.
Gala
Yes, Irina, you can not clean, just rinse well and rub with a brush. The puree will then be darker in color. I should have been lighter. Of course, it is better to process the Jerusalem artichoke immediately after it is dug up. If it has been lying for a while, the root crop becomes softer, the skin is rougher. Nevertheless, the photo shows that I cleaned it without fanaticism, leaving the skin in places.
MariV
Yes, it is a very delicate root vegetable, not long-term storage. That year I dried it, crushed it and keep it in the refrigerator.
Elena_Kamch
Quote: filirina
It must be filled with water to remove the acid and wash it with your hands or a brush!
filirina, Irochkathanks for the hint! I'll know
Tricia
Girls, and I use it right with the skin! I love her taste so much! However, I break it into pieces to rinse all the corners.
Elenochka Nikolaevna
GalaThank you very much for reminding us of this product. I prepared it for a long time.
Today I introduced my family.
Jerusalem artichoke gratin
Gala
Elenochka Nikolaevna, thanks for the report
Quote: Elena Nikolaevna

Today I introduced my family.
Right. Jerusalem artichoke is a tasty and healthy product

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