Recipes with Jerusalem artichokes

Jordskokkerfritter

1. scrub Jerusalem artichokes well and cut them into very thin slices 2. Put them in a bowl with ice cold water and a few lemon slices 3. Drain and pat dry 4. Roast Jerusalem artichokes crisp and Golden in olive oil and season with salt.

Potato soup 03

brocoli, leek and potatoes peeled and cut into cubes/less pieces, covered by water and cooked tender -------------------- broth dice and add salt, pepper and cook with a few minnuter -------------------- Add the broth to the mixture too cheasy blinded T

Red cabbage salad 05

Rødkålen chop, Jerusalem artichokes peeled and cut into thin slices/dices clementinerne tamper-proof, is shared in both and each boat cut into 3-4 pieces, raisins sprinkled in and it all be turned around with the juice, may like to pull approximately 1/2 hours

Crude chicken pie

Low pie dough according to directions on the package and press it into a pie dish 27 cm. in diameter. The spinach squeezed free of moisture, sauté shortly on a frying pan in a little olive oil and place over the dough. Chicken meat into slices be added abov

Creamed Jerusalem artichoke soup with roasted bacon

Peel the Jerusalem artichokes and potatoes and cut them into coarse pieces. Arrow the onion and cut into cubes. Grate the vegetables in olive oil in a pan and add chicken Fund-Let it simmer for 20 minutes and add the whipping cream and grated nutmeg. Simmer

Boiled Jerusalem artichokes

Peel 500 g Jerusalem artichokes them just before boiling place them immediately in cold water with a little vinegar or citric acid otherwise it becomes easy dark boil them until tender (15 minutes) preferably in as little water as possible when lightly boiling

Monkfish cheeks with root vegetables

Do the fish and place it in a baking dish. 'S all root vegetables and cut them into small pieces. Mix all ingredients to boil brine and let it simmer for 15 minutes. SI lagen and got the carved root vegetables in and boil them for 5 minutes. Pour it all

Oven baked root vegetables II

The vegetables are cleaned or peeled off. Root vegetables cut into small pieces, put in a bowl or plastic bag. Oil, garlic and spices is poured over the root vegetables and shake well so oil and spices are distributed well. Poured out on baking pan or he