Kitchen appliances and utensils
- knife;
- blender
- deep capacity;
- shredder;
- large pan with a lid;
- glass jars (2 pcs. 0.5 l each) and lids;
- stove or hob;
- spatula or spoon.
Ingredients
- Jerusalem artichoke (tubers) - 1 kg
- Carrots - 500 g
- Lemon - 1 pc.
- Salt to taste
Step cooking
- Lemon (you need 1 pc.) Thoroughly rinse under running water, remove the tail and cut into 4 parts. We remove the seeds from the fruit (if the seeds are left, they will be bitter), cut the quarters into several parts and put them in the blender bowl.
- Grind the lemon with a blender and set aside.
- Carefully rinse carrots (0.5 kg) and Jerusalem artichoke tubers (1 kg) under running water and peel them. It is important to know that peeled Jerusalem artichoke quickly darkens, and therefore it should be stored in a container filled with water.
- Grind the Jerusalem artichoke with a shredder.
- As already mentioned, Jerusalem artichoke quickly darkens, and therefore grated tubers must be immediately mixed with chopped lemon and mix thoroughly. We shift Jerusalem artichoke into a pan of a suitable size.
- Then, using the same shredder, grind the peeled carrots.
- Shredded carrots are sent to the pan to Jerusalem artichoke. Mix.
- Salt the salad well and mix again.
- We cover the pan with the salad lid and let it stand for about 2-3 hours (until the juice appears).
- After a specified period of time, remove the lid and fill the well-washed dry glass jars to the top with lettuce (tamping it well).
- We put the jars in a large pan and cover with boiled lids. Pour so much water into the pan so that it reaches the neck of the cans. Turn on the fire under the pan and bring the water to a boil. After the water boils, we hold in it cans of salad for another 15 minutes.
- After a specified period of time, we take out the cans from boiling water and carefully clog the lids.
- Turn the cans upside down, wrap them in a towel or blanket and leave until cool.
- After the salad has cooled, put it in a cool dark place and store it until consumed.
Decoration and serving
When serving such a salad, it is recommended to sprinkle with finely chopped fresh herbs (dill, parsley, cilantro, green onions, etc.). It can also be decorated with frozen or fresh berries: cranberries or red currants. If necessary, before serving, the salad can be seasoned with a small amount of vegetable oil. Enjoy your meal!
Video recipe
You can clearly see how such a salad of Jerusalem artichoke and carrots is prepared, in this video.
Such a salad, despite its modest composition and ease of preparation, turns out to be very tasty and juicy. Well, you can talk about its benefits just endlessly! Did you like the Jerusalem artichoke salad recipe described above? Write your opinion in the comments.
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