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Baked Jerusalem Artichokes With Bread Crumbs, Thyme And Lemon
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- #6460
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 pint creme fraiche or double cream
1 lemon, juiced
2 cloves garlic, peeled, and, finely, chopped
1 handful fresh thyme, picked and chopped
1 handful grated Parmesan cheese
3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil
2 handfuls stale breadcrumbs
salt
freshly ground black pepper
olive oil
directions
Preheat oven to 450 degrees F.
In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes.
Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs.
Bake in the oven for about 15 minutes until the bread crumbs are golden. You can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble.
added by
ssmnita
nutrition data
255 calories, 16 grams fat, 25 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
February 3, 2008
I followed this recipe to the T instructionwise albeit I substituted the heavy cream for light cream, used ground thyme as my grocery store had run out of fresh thyme and didn't peel the jerusalem artichoke and this gratin turned out delicious! The cream sauce is not heavy and complements the sweet richness of the jerusalem artichoke entirely. I served this dish alongside braised beef and steamed carrots. It made for a very special Sunday meal. This recipe will be a repeat favorite in my house!