Two snacks of Jerusalem artichoke, which can also turn into a side dish.
The first recipe gluten free dairy free and eggs free, takes inspiration from “potato ops” Chef Simone Salvini, are made of artichoke crunchy cubes with a soft center.
The second recipe are small sheets of Jerusalem artichoke gluten and dairy free baked in the oven, you can cook them for 10 minutes to obtain soft crepes, or to continue cooking until 25 minutes like I did to turn them into crispy chips.
The Jerusalem artichoke is also known as “groundnut”, “brown nose” and “Sunflower of Canada”. It ‘a herbaceous perennial plant that grows wild in our fields, is recognized by the characteristic yellow flowers, resembling small sunflowers.
In the kitchen you use the radical tuber, has a mild flavor similar to that of the artichoke is excellent raw and adapts to the most diverse cooking. Great in the kitchen is valuable to our health because it is low in calories and rich in potassium and inulin, it is the best food for those who have blood sugar problems.
Artichoke crunchy with a soft center, ingredients for 6 people
- 1 kg Jerusalem artichokes
- 25 g oil
- 30 g flour for instant polenta taragna (buckwheat)
- 7 g salt
How to prepare artichoke with soft center
Peel the Jerusalem artichokes and place in a bowl with water and lemon, to prevent it from turning black.
Drain and cut into small pieces, place it in a large bowl, toss with oil, taragna flour and salt.
Transfer the artichoke on a baking tray lined with baking paper.
Bake at 185 degrees for about 40 min., Turning halfway through cooking with a metal spatula.
Serve them hot roasted Jerusalem artichokes.
Chips of artichoke, ingredients for 66 chips from 3.5 cm in diameter
- 100 g flour for instant polenta taragna (buckwheat)
- 2 eggs
- 200 g Jerusalem artichokes
- 2 g salt
How to prepare chips artichoke
Peel the Jerusalem artichokes and place in a bowl with water and lemon, to prevent it from turning black.
Drain and cut into small pieces, place it in a blender and blend with 2 eggs and salt.
Pour the smoothie Jerusalem artichokes in a bowl, add taragna flour and mix well with a spoon, let the dough rest for 10 minutes in order to hydrate the flour.
The dough will receive it is denser and workable of the classic dough for pancakes, with the help of a mold for cookies created small very thin chips on a baking sheet lined with parchment paper.
Bake at 185 ° C for 25 minutes (as I said before if you want to get the soft crepes reduce cooking 10 minutes).
Let cool before serving the chips will become more crisp.
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