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Jerusalem Artichoke Gratin
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And this one I made with Sheep Cheese (as I had no Emmy)
The recipe comes from my Aga Four Season cookbook
450g Jerusalem artichokes
300ml milk
25g butter
25g flour
S & P
grated nutmeg
100g Emmental Cheese, grated
Place the JAs in an ovenproof casserole with about an inch of water and a pinch of salt. Cover and bring to the boil. Drain off the water and place the covered pan in the simmering oven (ordinary ovens, medium temp) for about 30 mins, until the JAs are tender. Butter an ovenproof dish. Slice the artichokes and put in the dish.
Make the sauce by placing the butter, flour and milk into a saucepan and whisk until boiling. (then whisk rapidly, still boiling to cook out the flour, or the gratin with taste yukky-floury). When the sauce has thickened and is smooth, season with pepper and nutmeg. Stir in half the cheese and pour the sauce over the artichokes. Sprinkle on the remainder and bake on the second set of runners from the top of the roasting oven (ordinary ovens, hot-ish) for about 10 mins, until bubbling and gordon brown.
Tis scrumptious this!
Jerusalem Artichoke Gratin
--------------------------------------------------------------------------------
And this one I made with Sheep Cheese (as I had no Emmy)
The recipe comes from my Aga Four Season cookbook
450g Jerusalem artichokes
300ml milk
25g butter
25g flour
S & P
grated nutmeg
100g Emmental Cheese, grated
Place the JAs in an ovenproof casserole with about an inch of water and a pinch of salt. Cover and bring to the boil. Drain off the water and place the covered pan in the simmering oven (ordinary ovens, medium temp) for about 30 mins, until the JAs are tender. Butter an ovenproof dish. Slice the artichokes and put in the dish.
Make the sauce by placing the butter, flour and milk into a saucepan and whisk until boiling. (then whisk rapidly, still boiling to cook out the flour, or the gratin with taste yukky-floury). When the sauce has thickened and is smooth, season with pepper and nutmeg. Stir in half the cheese and pour the sauce over the artichokes. Sprinkle on the remainder and bake on the second set of runners from the top of the roasting oven (ordinary ovens, hot-ish) for about 10 mins, until bubbling and gordon brown.
Tis scrumptious this!
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