Jerusalem Artichoke Pancakes with Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g Jerusalem artichoke
- 1 egg (s)
- 2 tablespoon flour
- Herbal salt
- some nutmeg
- 2 tablespoon parsley
- some flour
- some oil
For the sauce:
- some flour
- some butter
- 1 cup cream
- Cheese your choice
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Wash the Jerusalem artichoke well under running water, pat dry and grate coarsely with the skin. Mix with egg, flour, spices and herbs. Shape the mixture into small buffers and fry them in portions in a little hot oil until crispy on both sides.
- If the buffers are to be used as a main course, a cheese sauce, for example, tastes good - sweat some flour in butter and deglaze with 1 cup of cream. Then melt the cheese (amount depending on taste) of your choice in it and season to taste with salt, pepper and nutmeg.
- Alternatively, the buffers are also suitable as an accompaniment to fish, in which case the amount is sufficient for 4 servings.
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