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Jerusalem Artichoke and Tomato Gratin

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Jerusalem Artichoke and Tomato Gratin

The perfect jerusalem artichoke and tomato gratin recipe with a picture and simple step-by-step instructions.

  • 500G Topinamburs
  • 3 Tomaten
  • 1 Ei
  • 1 1/2 Fl rama Cremefine oder Sahne
  • 1 tbsp zerdrückte rosa Beeren
  • Salt pepper
  • Some butter
  1. Peel the topis and cut into thin slices. Grease a casserole dish with butter and spread the topical slices in it. Season with salt and pepper. Mix the cream with the pink berries and pour over the topis. Cut the tomatoes into slices and spread on top Pour grated cheese over it and bake the gratin in a preheated oven at 180 ° C for about 40 minutes.
Dinner
European
jerusalem artichoke and tomato gratin

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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