Jerusalem dauphinoise
Jerusalem artichokes have a bit of a reputation, ahem, digestion-wise. If you get on well with them, try this recipe instead of the usual potato version
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 45 mins
- Heat the oven to 180C/fan 160C/gas 4. Cook the artichokes in simmering water for 8-10 minutes but don't cook them right through. Drain and leave until cool enough to handle, then peel and cut into thin slices.
- Butter a 20-22cm shallow ovenproof dish. Lay one-third of the artichoke slices over the base of the dish, spread on a little garlic oil and season well with salt and pepper. Repeat with 2 more layers, adding more garlic oil and seasoning each layer.
- Heat the cream until hot but not boiling. Pour over the artichokes, sprinkle with the cheese and some nutmeg, and dot with a little more butter. Bake for 45 minutes, until golden brown
Know-how
Jerusalem artichokes have a bit of a reputation, ahem, digestion-wise. If you get on well with them, try this recipe instead of the usual potato version.
Per serving
331 kcalories, protein 32g, carbohydrate 19g, fat 19 g, saturated fat 10.5g, fibre 2.9g, salt 0.45 g
Recipe from olive magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/4124/
http://www.bbcgoodfood.com/recipes/4124/
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Ingredients
- 700g Jerusalem artichokes , scrubbed but not peeled
- butter
- 1 garlic clove , crushed and mixed with 1 tbsp olive oil
- 75g Gruyère cheese, finely grated
- nutmeg , freshly grated
- 142ml carton single cream
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 45 mins
Ingredients
- 700g Jerusalem artichokes , scrubbed but not peeled
- butter
- 1 garlic clove , crushed and mixed with 1 tbsp olive oil
- 75g Gruyère cheese, finely grated
- nutmeg , freshly grated
- 142ml carton single cream
Per serving
331 kcalories, protein 32g, carbohydrate 19g, fat 19 g, saturated fat 10.5g, fibre 2.9g, salt 0.45 g
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10 November 2007
bobby rated and commented on this recipe
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08 September 2011
RosieJ rated and commented on this recipe
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