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Jerusalem Artichoke with Goat Cheese

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

35 min

Ready

1 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pounds jerusalem artichokes
peeled
*
1 ounce butter
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1 tablespoon all-purpose flour
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1 cup milk
scalded
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1 each goat (chevre) cheese
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1 each egg yolks
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1 pinch nutmeg
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1 x salt and black pepper
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1 tablespoon bread crumbs
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Ingredients

Amount Measure Ingredient Features
907.2 g jerusalem artichokes
peeled
*
28.9 ml/g butter
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15 ml all-purpose flour
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237 ml milk
scalded
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1 each goat (chevre) cheese
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1 each egg yolks
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1 pinch nutmeg
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1 x salt and black pepper
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15 ml bread crumbs
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 11268% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 103mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 7% Vitamin C 0%
Calcium 9% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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