Jerusalem Artichoke Gratin

Name: Jerusalem Artichoke Gratin
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6 serving(s)
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)

(1)

Rate this recipe

This sponsored content is a format made by or for an advertiser.

Preparation 40 min
Cooking 50 min
Servings 1
Makes 6 servings

Vegetarian
Nut-free
Gluten-free

See

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 from Ricardo

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.

Personal Note

This sponsored content was created for .
It is separate from our RICARDO editorial content.

Jerusalem Artichoke Gratin

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note