Maintaining the balance of the intestinal flora is fundamental. This is the whole interest of prebiotics and probiotics, as mentioned in this article.

Prebiotics have the ability to reach 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 smooth functioning of the intestine. Prebiotics are contained in foods rich in inulin and fructo-oligosaccharides (FOS), contributing to the good health of the intestinal flora.

The Jerusalem artichoke is a species of perennial plants in the aster family, grown as a vegetable for its tubers naturally rich in inulin. It is particularly rich in prebiotics.

In an issue of Femina (unfortunately impossible to find online) there is an interesting recipe for Jerusalem artichokes.

Jerusalem artichoke Rösti for 6 people

Preparation of about 30 minutes, cooking for 20 minutes

Ingredients

• 12 Jerusalem artichokes
• one shallot
• 3 spring onions
• 1 egg
• 2 c.s. of cornstarch
• the grated zest of one untreated lemon
• 2 c.s. of herbs of your choice (marjoram, parsley, chives)
• butter
• salt and pepper

Preparation

1. Peel, wash, and dry the Jerusalem artichokes. Grate them. Peel and chop the shallots and spring onions.

2. Crack the egg into the bowl and beat it into an omelette. Add the Jerusalem artichokes, grate, the shallots, the onions, the grated lemon zest and the starch. Mix, incorporate 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 low heat, turning them halfway through cooking. Slide the röstis onto squares of parchment paper. Set aside and keep warm.