Jerusalem Artichoke with Goat Cheese
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
jerusalem artichokes
peeled |
* |
| 1 | ounce |
butter
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
milk
scalded |
|
| 1 | each |
goat (chevre) cheese
log |
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | tablespoon |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
jerusalem artichokes
peeled |
* |
| 28.9 | ml/g |
butter
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
scalded |
|
| 1 | each |
goat (chevre) cheese
log |
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 15 | ml |
bread crumbs
|
|
Directions
Thickly slice jerusalem artichokes, and cook in salted water until soft.
Drain.
Make a bechamel sauce using the butter, flour and milk.
Thicken for 15 minutes, mixing occasionally.
Add the goat cheese, mix until melted and blended in the sauce.
Remove from heat, add the egg yolk, and season to taste with nutmeg, salt and pepper.
Preheat oven to 400℉ (200℃).
Lightly oil a small oven proof baking pan, and coat with bread crumbs.
Arrange the jerusalem artichoke slices in one layer.
Spread the goat cheese mixture on the jerusalem artichoke layer.
Sprinkle additional bread crumbs, and bake 15 minutes or until golden.
