Menu Search
Directions for: Scalloped Jerusalem Artichokes


2 cup 35% cream

1 egg, lightly beaten

1 clove garlic, finely chopped

¼ tsp ground nutmeg

Jerusalem artichokes, peeled and as thinly sliced as possible (peeled weight should be about or 1 3/4 lb)

Salt and pepper


1. With the rack in the middle position, preheat the oven to 200°C (400°F).

2. In a bowl, combine the cream, egg, garlic and nutmeg. Add the Jerusalem artichokes. Season with salt and pepper. Transfer to a 20-cm (8-inch) square Pyrex baking dish, smoothing it out evenly. Bake until tender, about 50 minutes.

See more: Side, Dinner, Lunch, Vegetarian, Bake, Appetizer, Vegetables