Jerusalem Artichoke Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g Jerusalem artichoke
- 250 ml milk
- 1 tablespoon crème fraîche
- 2 tablespoon butter
- some nutmeg, grated
- 1 pinch (s) curry
- 1 pinch (s) paprika powder, noble sweet
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash and peel the Jerusalem artichoke and cut into 3-4 mm thick slices. Put in a saucepan, pour the milk over them and bring to the boil. Season with spices and remove from heat and stir in creme fraiche.
- Preheat the oven to 160 degrees.
- Grease a wide baking dish with a tablespoon of butter and pour in the Jerusalem artichoke mixture. Spread out flat in the pan, put on the remaining butter in flakes.
- Place the tin in the preheated oven and cook the gratin on the middle shelf for about 30 minutes. Then turn on the grill and bake the gratin for another 5 minutes until golden brown.
- Serve as an accompaniment to briefly roasted meat, ideally with a green salad.
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