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Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon
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| 285ml / ½ pint | double cream or crème |
| fraiche | |
| Juice of 1 | lemon |
| 2 cloves | garlic, peeled and finely |
| chopped | |
| 1 good handful | fresh Thyme, leaves |
| picked and chopped | |
| 3 handfuls | grated Parmesan cheese |
| Salt | |
| freshly ground black pepper | |
| 1kg/2lb | 3oz Jerusalem artichokes |
| peeled and sliced as thick as a pencil | |
| 2 good handfuls | fresh breadcrumbs |
| Olive oil | |
Preheat your oven to 220°C/425°F/Gas7.
In a bowl mix your cream, lemon juice, garlic half the thyme and most of
the Parmesan, and season well to taste. Throw in the sliced Jerusalem
artichokes. Mix well and place everything in an ovenproof baking dish.
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
30 minutes until the artichokes are tender and the breadcrumbs golden.
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