Ancient and forgotten vegetables have regained favor in the eyes of French consumers. At the forefront of which is Jerusalem artichoke, sought after for its nutritional properties and authentic taste.
More than just a fad, the return of yesteryear’s vegetables to market stalls is a godsend for those nostalgic for a past cuisine. In addition to their particular shape, these vegetables eaten in times of war are excellent to vary from traditional carrots, potatoes and other tomatoes. Under this unsightly tuber that is the Jerusalem artichoke, also called “Jerusalem artichoke”, hide nutritional properties that act in a positive and targeted way on our organism.
The virtues and benefits of Jerusalem artichoke on the body
Don’t be fooled by its appearance, the Jerusalem artichoke is much more beneficial than it looks. Rich in fiber, it is excellent for aiding digestion and regulating transit in case of constipation. In addition, this root vegetable has the particularity of being very rich in inulin, a carbohydrate which improves digestive health and regulates glycemia. Also thanks to this fiber, the Jerusalem artichoke is an excellent appetite suppressant. By causing a satiety effect quickly, it avoids any nibbling, and thus contributes to weight loss. Another peculiarity, and not the least: the “truffle of Canada”, as it is also called, reduces the rate of bad cholesterol for the benefit of the good cholesterol. Thus it preserves our arteries and limits the risk of onset of cardiovascular disease. What’s more, the vitamin C it contains is a very good antioxidant that protects against cell aging by stimulating the immune system. So many reasons to succumb to it!
How to cook this root vegetable?
Produced mainly in France, Germany and the Netherlands, the Jerusalem artichoke is on sale from November to April. Less caloric than the potato, its taste is similar to that of the artichoke, hence its nickname. There is nothing simpler than cooking Jerusalem artichokes. It can be eaten both raw and steamed, mashed, au gratin with cauliflower, in ratatouille or to garnish an omelet. It is also very good in soups and soups, or grated raw. There is no shortage of recipes with Jerusalem artichokes: cream of Jerusalem artichokes with truffles, mashed potatoes and Jerusalem artichokes, homemade parmentier with parsnips and Jerusalem artichokes… And even for dessert, crumble or muffin style. Caution, however, Jerusalem artichokes can cause some intestinal gas and stomach achessome do not digest it very well.
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