• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Jerusalem Artichoke-and-Fennel Casserole

  • 8servings
  • 75minutes
  • 617calories

Add to MenuAdd to Calendar

Source: www.delish.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsCellulose
VitaminsA
MineralsNatrium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/4 pound(s) unpeeled Jerusalem artichokes , sliced

  2. 1/4 inch thick

  3. 3/4 pound(s) (about 1 large bulb) fennel , sliced

  4. 1/8 inch thick

  5. 3 cup(s) heavy cream

  6. 2 clove(s) garlic , minced

  7. 1/2 teaspoon(s) freshly grated nutmeg

  8. 1/4 teaspoon(s) ground espelette pepper or paprika

  9. Sea salt

  10. 3/4 pound(s) Gruyere , grated (about 2 cups)

  11. 1 cup(s) panko breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a large pot over medium heat, bring artichokes, fennel, heavy cream, garlic, nutmeg, espelette pepper, and salt to taste to a boil. Reduce heat to medium-low and simmer until vegetables are crisp-tender, 8 to 10 minutes.

  2. Transfer mixture to a shallow 2-quart baking dish. Sprinkle on Gruyère and breadcrumbs. Bake until golden brown, about 45 minutes.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback