Jerusalem artichoke gratin

Name: Jerusalem artichoke gratin
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 400 g Jerusalem artichoke; 2 large carrots; 1 collar Spring onions; 200 g Whipped cream; 1 Egg Yolk; 75 g Roquefort cheese; 7-10 Tbsp Curry; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Salt; 3 Stem(s) Parsley; 7-10 Tbsp coarsely ground; 7-10 Tbsp colourful pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

400 g Jerusalem artichoke
2 large carrots
1 collar Spring onions
200 g Whipped cream
1 Egg Yolk
75 g Roquefort cheese
7-10 Tbsp Curry
7-10 Tbsp Cayenne pepper
7-10 Tbsp Salt
3 Stem(s) Parsley
7-10 Tbsp coarsely ground
7-10 Tbsp colourful pepper

Directions

1
Cook the Jerusalem artichoke for about 10 minutes in boiling water. Then drain and place in cold water. In the meantime peel, wash and thinly slice the carrots. Clean, wash and chop the spring onions.
2
Peel the Jerusalem artichoke and cut into walnut-sized pieces. Pour the prepared ingredients into flat, ovenproof moulds. Mix cream, egg yolk and 50 g Roquefort, season to taste with curry, cayenne pepper and salt.
3
Pour over the vegetables and bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 25 minutes. After 20 minutes, add the remaining Roquefort in crumbs to the vegetables. In the meantime wash parsley, dab dry and cut into strips.
4
Serve gratin sprinkled with parsley and coloured pepper.