| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Jerusalem artichokes, peeled |
| 1 |
oz |
Butter |
| 1 |
tb |
Flour |
| 1 |
c |
Milk, scalded |
| 1 |
|
Goat cheese log |
| 1 |
|
Egg yolk |
|
pn |
Nutmeg |
|
|
Salt and pepper |
| 1 |
tb |
Bread crumbs |
INSTRUCTIONS
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 F (200 C). 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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