Scalloped Jerusalem Artichokes
- prep time 40 min
- total time 90 min
- serves 6
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.
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