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Jerusalem artichoke gratin

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Ingredients for 4 servings:

  • 600 g Jerusalem artichoke
  • 250 ml milk
  • 1 tbsp crème fraîche
  • 2 tbsp butter
  • some nutmeg, grated
  • 1 pinch(s) of curry
  • 1 pinch(s) sweet paprika powder
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the Jerusalem artichokes, then cut them into 3-4 mm thick slices. Place them in a saucepan, pour over the milk, and bring to a boil. Season to taste, remove from the heat, and stir in the crème fraîche. Preheat oven to 160 degrees Celsius. Grease a wide baking dish with a tablespoon of butter and pour in the Jerusalem artichoke mixture. Spread evenly in the dish, then dot with the remaining butter. Place the dish in the preheated oven and cook the gratin on the middle rack for about 30 minutes. Then turn on the broiler and bake the gratin for another 5 minutes until golden brown. Serve as a side dish to briefly pan-fried meat, best served with a green salad.

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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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