Jerusalem Artichoke Rosti
Jerusalem artichoke contains about 16% inulin, a dietary fibre which has little effect on the blood sugar level. Therefore the vegetable is ideal for diabetics. The tuber also scores points with potassium, calcium, iron, vitamin D and C.
A fresh herb quark goes well with the Jerusalem Artichoke Buffers. For this, mix about 250 g of low-fat curd with a little milk, salt and pepper. Wash 1-2 stems of parsley or other herbs of your choice, shake dry, chop and mix into the quark.
Rinse the scallion and cut into diagonal slices. Peel and coarsely grate the Jerusalem artichokes. In a bowl, toss the artichokes, egg white and flour together, and season with salt and nutmeg to taste.
Heat some oil in a skillet set over medium heat. Add the artichoke mixture in 1 tablespoon portions and flatten with a spatula. Cook until golden on both sides, about 5-6 minutes. Drain on paper towels. Serve garnished with the scallions.
Serve with a herb quark if desired.