Make way for comfort with a Jerusalem artichoke parmentier
Food and gastronomy
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Temperatures have dropped and now it’s time to make way for a winter dish that brings us some comfort at the start of the year.
Ingredients for 4 persons:
- 500 g minced meat and pork
- 800 g Jerusalem artichoke
- 1 clove of garlic
- 2 onions
- 1 vegetable broth
- 110 g butter
- 1 tablespoon of flour
- 15cl milk
- 50g grated Gruyere
Peel the Jerusalem artichokes, cut into pieces and cook in salted water for 20 minutes. In the meantime, fry the minced meat with onions, minced garlic and 30 g butter. Then sprinkle with flour, mix and moisten everything with 20 cl of water in which you have melted the vegetable stock cube.
Preheat the oven to 220 °. Then heat the milk, drain the Jerusalem artichoke and put it through a vegetable grinder. Mix with the milk in a saucepan and cut the rest of the butter into small pieces. Season to taste and mix well with a spatula to get a nice porridge texture.
Then butter a baking dish and put a layer of puree on the bottom of the latter. Then cover the minced meat and again with a layer of porridge, which you smooth out with a spatula. Finally sprinkle with salt, pepper and grated Gruyere. Bake in the oven for 15 minutes and serve hot. To add a bit of texture, you can sprinkle your parmentier with pumpkin seeds.
Good Appetite !