| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter; divided |
| 1 |
|
Leek; white and tender green, sliced |
| 1/4 |
c |
Dry bread crumbs |
| 2 |
tb |
Gruyere cheese; freshly grated |
| 1 |
lb |
Jerusalem artichokes; thinly sliced crosswise |
|
|
Salt; to taste |
|
|
Fresh ground black pepper; to taste |
| 1 |
md |
Sweet potato; about 1/2 lb., peeled and thinly sliced crosswise |
| 3/4 |
c |
Heavy cream |
INSTRUCTIONS
Scrub Jerusalem artichokes well with a stiff vegetable brush.
Preheat the oven to 350¡F. Using 1 teaspoon of the butter, grease a 9-inch
glass pie plate and a 12-inch square of foil.
In a medium skillet, melt 1 teaspoon of the butter. Add the leek and cook
over moderately high heat until softened but still green, about 2 minutes.
Transfer the leek to a plate.
Melt the remaining 1 teaspoon of butter in the skillet and add the bread
crumbs. Cook, stirring, until coated and lightly browned. Transfer the
crumbs to a plate and toss with the Gruyere cheese.
Layer half of the Jerusalem artichoke slices in the prepared pie plate and
season with salt and pepper. Cover with half of the leek slices, reserving
the nicest slices for the top. Season with salt and pepper and repeat with
the remaining Jerusalem artichokes, leek and sweet potato. Pour the cream
evenly over the top.
Cover the pie plate with the foil, buttered side down, and bake for 30
minutes, or until bubbling and the vegetables are just tender. Remove the
foil and bake for 20 minutes, or until lightly browned. Sprinkle the crumbs
on top and bake for 20 minutes longer, or until golden. Let stand for 15
minutes before serving.
Per serving: 315 Calories; 21g Fat (60% calories from fat); 5g Protein; 27g
Carbohydrate; 73mg Cholesterol; 85mg Sodium
NOTES : Recipe source: Food and Wine March 1998
Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@centex.net> on Feb 10,
1998
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