Jerusalem artichokes's röstis

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Maintaining the balance of the intestinal flora is fundamental. This is the interest of prebiotics and probiotics.

Prebiotics have the ability to travel to the large intestine without being digested or absorbed during their journey. They then serve as food for the good bacteria that live there, the probiotics, which helps the proper functioning of the intestine. Prebiotics are contained in foods rich in inulin and fructo oligo saccharides (FOS) that contribute to a healthy intestinal flora.

Jerusalem artichoke is a perennial species of the family Asteraceae, grown as a vegetable for its tubers just rich inulin. It is particularly rich in prebiotics.

In a number of Femina (unfortunately impossible to find online) there is a recipe for Jerusalem artichokes particularly interesting.

Röstis of Jerusalem artichoke for 6 people
Preparation of about 30 minutes, cooking time of 20 minutes

ingredients

• 12 Jerusalem artichoke
• a shallot
• Let's keep coming
• 1 egg
• 2 tablespoons cornstarch
• the grated rind of an untreated lemon
• 2 tbsp of herbs of your choice (marjoliane, parsley, chives)
• Butter
• salt and pepper

Preparation

1. Peel, wash and dry the Jerusalem artichokes. Grate them. Peel and slice the shallots and onions.
2. Break the egg into the bowl and beat it in an omelette. Add Jerusalem artichokes, grated, shallot, onions, grated lemon rind and cornstarch. Mix, stir in the herbs, salt and pepper.
3. Form small patties and cook them in a hot pan with a knob of butter for 20 minutes over a low heat, turning them halfway through cooking. Drag the rösti onto squares of parchment paper. Book warm.

Bon appétit !