- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a bowl, combine the cream, egg, shallot, garlic and nutmeg. Add the Jerusalem artichokes. Season with salt and pepper. Transfer to an 8-inch (20-cm) square glass baking dish. Bake until tender, about 50 minutes. Serve as a side dish for flap steak with shallot sauce.
Jerusalem artichokes resemble fresh ginger in terms of colour, thin skin and irregular shape, but that’s where the similarities end. Jerusalem artichokes have a white, crunchy pulp with a delicate, sweet flavour that tastes a bit like an artichoke. The pulp turns black quickly and should be placed in a bowl of lemon water as soon as it’s peled. Jerusalem artichokes can be added to soups and stews and enjoyed puréed or in a gratin.