From farm to table
Focus on the unfairly overlooked Jerusalem artichoke in January
Why do we like it?!
Due to its high inulin content.
Inulin is a type of water-soluble, easily fermentable fibre found in many vegetables. It belongs to a group of carbohydrates called fructans, which means that it is made up of specifically linked fructose molecules. Inulin cannot be digested, it migrates undigested to the large intestine where it is fully fermented by beneficial gut bacteria, with rapid gas formation and the production of short-chain fatty acids. Inulin is therefore a super prebiotic, helping the beneficial bacteria in the gut to multiply and become active, thus indirectly inhibiting the growth of harmful microorganisms.
Benefits of inulin for the body:
- It causes a feeling of fullness by absorbing water, slows down gastric emptying and the secretion of digestive juices by affecting the hormonal balance of the digestive system. This helps to maintain body weight and manage obesity.
- The fatty acids produced during fermentation nourish the epithelial cells of the intestinal wall and contribute to the proper functioning of the digestive immune system, inhibiting inflammatory processes.
Who is it not recommended for?
Even small amounts can cause bloating, flatulence, flatulence, tenderness and diarrhoea in sensitive digestive tract patients due to the rapid gas formation. In the case of gastrointestinal complaints (e.g. IBS = irritable bowel syndrome), caution should be exercised when consuming.
Suggested use:
- an ingredient of divine cream soups
- it can also be used as a side dish: in various flavoured purees, stews, salads
- excellent base for guest waiting creams
- delicious crisps for children, baked in the oven
Hungarian Jerusalem artichoke dip
Ingredients for 4 people:
- 50 dkg Jerusalem artichokes
- 1-3 cloves of garlic
- 1 medium head onion
- 5 dkg sesame seeds
- 1 tablespoon olive oil
- ground paprika to taste
- mustard to taste
- salt to taste
- pepper to taste
- 1 handful of chopped parsley
Preparation:
- Wash and peel the Jerusalem artichokes.
- Slice the onions into thin slices and place them in a heatproof dish, season with salt and pepper, drizzle with olive oil, add the sesame seeds and toss by hand. Add a little water and cover with aluminium foil.
- Place in a preheated oven at 180°C, roast for 20-30 minutes, then remove the foil and roast at 220°C for 5-10 minutes.
- When ready, puree it in a bowl with a hand blender, add the mustard, ground paprika, sprinkle with chopped parsley and serve.
Tip: Serve as a dipping sauce with vegetable chunks (capers, cucumber, carrots)!