Baked Jerusalem Artichokes, Breadcrumbs, Thyme & Lemon
Categories : "Side Dish" Cuisine: "Café
Style"
285 mls double cream or cream frâiche
1 lemon, juiced
2 cloves garlic -- peeled & finely chopped
1 handful fresh thyme leaves -- picked & chopped
75 grams grated parmesan cheese
salt & freshly ground pepper
1 kilogram Jerusalem artichokes -- peeled and sliced as thick as a pencil
2 good handfuls fresh breadcrumbs
Preheat oven to 200C. In a bowl mix the cream, lemon juice, garlic, half the thyme and most of the Parmesan and season well to taste. Add the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish (well-buttered)
Mix the breadcrumbs with the rest of the thyme and Parmesan and some salt and pepper. Sprinkle all the flavoured breadcrumbs over the artichokes and drizzle with a little olive oil. Bake in the oven for around 40 minutes until the artichokes are tender and the breadcrumbs are golden.
Source: "Renée 
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