/ / Recipe for Casserole from Jerusalem artichoke

Recipe for Casserole from Jerusalem artichoke

Ingredients:
  • Jerusalem artichoke, peeled and chopped - 450 Grams
  • Milk - 3 cups
  • Sour cream - 240 Grams
  • Freshly squeezed lemon juice - 2 items. Spoons
  • Grated cheese - 1 glass
  • Chopped fresh thyme - 1 st. a spoon
  • Salt - 1 teaspoon
  • Freshly ground pepper - 1/4 teaspoonfuls
  • Potatoes, peeled and sliced ​​- 220 Grams
  • Onions, peeled and thinly sliced ​​- 150 Grams
  • Peeled chestnuts, separated in two - 150 Grams
  • White bread without a peel, lightly toasted and broken into small pieces - 4 Slices
Instructions

In a large saucepan combine Jerusalem artichoke and milk. Bring to a boil and cook for 10 minutes. Drain the milk by laying aside 3/4 cups of milk. Preheat the oven to 230 degrees. In a bowl, beat the sour cream, milk, lemon juice, 1/4 cup cheese, thyme, salt and pepper. Add Jerusalem artichoke, potatoes, chestnuts, shallots, gently mix. Put the mixture in a baking dish. Cover with aluminum foil. Bake until the Jerusalem artichoke becomes soft, about 1 hour. Remove the foil, sprinkle with breadcrumbs and the remaining 3/4 cup of cheese. Bake until golden, from 8 to 10 minutes. Serve the casserole warm.

Servings: 6-8

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