Summary

Ingredients

• 400 g Jerusalem artichoke, peeled or unpeeled, cut into 3 mm wide slices
• 2 Swiss chard (perennials), cleaned, cut into strips
• 1 cup crème fraîche with herbs
• 1 cup cream
• 2 onion (s), diced
• 3 clove (s) garlic, thinly sliced
• 150 g cheese, rated (for ratinatin)
• 1 pinch (s) nutmeg
• 1 pinch (s) herbal salt
• 1 pinch (s) pepper
• 1 pinch (s) cumin
• 1 orange (s), squeeze out the juice
• 50 ml olive oil

Print Recipe Pin Recipe

Instructions

1. Heat the oil, fry the onions, garlic and chard stalks in it, after a few minutes add the chard leaves, season with salt, pepper, nutmeg and cumin and sauté for about 10 minutes.
2. Gradually layer a layer of Jerusalem artichoke and Swiss chard in a baking dish. Pour the juice of the orange over it and brush with the crème fraîche. Cover and cook at 150 degrees for 20 minutes. Pour the cream over it and cook for another 15 minutes. Then sprinkle the cheese on top and leave a golden-yellow crust without the lid in about 20 minutes.