Baked Jerusalem artichokes
Topinambur gratinati al forno
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1 kg Jerusalem artichokes - 3 medium size onions - 1 leek - breadcrumbs - thyme - extra virgin olive oil - salt
Clean and scrape it with a brush of sorghum under a stream of water the tubers.
Boil the artichokes for about fifteen minutes after the boil.
Aside from peel, finely chop and sauté in a little oil leek and onions with a pinch of salt.
Jump in the fried Jerusalem artichokes, boiled and sliced.
Salted.
Transfer the vegetables in an oven dish.
Flavor Jerusalem artichokes with thyme, spargeteci above seasoned breadcrumbs and the tubers with a tad bit of olive oil.
Au gratin vegetables in the oven for about 15 minutes at 200 degrees.
Ricetta tratta da AAM TerraNuova di Maggio 2001
