Jerusalem artichoke gratin with lamb and peppermint

Ingredients for 4 servings:

• 700 g Jerusalem artichoke, peeled, sliced
• salt water
• 600 g lamb, cut into cubes
• ½ bunch peppermint
• 1 small onion(s), quartered
• 2 tbsp crème fraîche
• salt and pepper
• 2 tbsp olive oil
• 2 tbsp breadcrumbs
• 2 tbsp Parmesan, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

complete meal

Preheat the oven to 180°C (top/bottom heat). Mix the breadcrumbs and Parmesan cheese. Add the Jerusalem artichokes to boiling salted water and cook for about 20 minutes. Drain and mash with a fork or masher. Add the crème fraîche and season with salt and pepper. Chop the lamb and onion in a food processor, add 10 mint leaves and mix again. Heat a little oil in a pan and brown the minced lamb, stirring frequently. Spread the minced lamb on the bottom of a gratin dish, cover with peppermint leaves and spread the Jerusalem artichoke puree on top. Sprinkle with the breadcrumbs and Parmesan mixture and return to the oven for 20-25 minutes. Serve with a small salad (e.g., arugula with baby spinach).