Jerusalem artichoke al forno
Instructions
Boil the artichokes in salted water for about 20 minutes, then Peel and cut into rings.
Butter a baking dish, sprinkle with breadcrumbs and add washers.
Separately prepare a béchamel sauce with 25 g of butter, milk and flour.
Once removed from the fire incorporate the yolk and a handful of Parmesan.
Distribute well on Jerusalem artichoke sauce and sprinkling of breadcrumbs, chopped parsley and butter flakes.
Bake and grill.
Ingredients and dosing for 4 persons
- 800 g of topinambur
- 40 g of butter
- 25 g of flour
- 25 cl of milk
- 1 egg yolk
- Grated parmesan cheese
- Breadcrumbs
- Parsley
- Salt