Jerusalem Artichoke Gratin

Name: Jerusalem Artichoke Gratin
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 2 cups (500 ml) 35% cream; 1 egg, lightly beaten; 1 shallot, finely chopped; 1 garlic clove, finely chopped; 1/4 tsp ground nutmeg; 2.2 lb (1 kg) Jerusalem artichokes, peeled and sliced as thin as possible; peeled weight should be about 1 3/4 lb (750 g)

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Preparation 40 MIN

Cooking 50 MIN
Servings 1
Makes 6 servings

Ingredients
Preparation

Ingredients

2 cups (500 ml) 35% cream
1 egg, lightly beaten
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 tsp ground nutmeg
2.2 lb (1 kg) Jerusalem artichokes, peeled and sliced as thin as possible; peeled weight should be about 1 3/4 lb (750 g)

Preparation

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.

Note

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.

Content	% Daily Value
Calories 380
Total Fat 30 g
Saturated Fat 19 g
Sodium (salt) 67 mg
Carbohydrates 24 g
Fibre 2 g
Protein 5 g

Jerusalem Artichoke Gratin

Ingredients

Preparation

Note

Healthy Pick

Nutrition Facts