Jerusalem artichoke and carrot fricassee

Jerusalem artichoke and carrot fricassee


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About this recipe: This vegetarian casserole with Jerusalem artichokes and carrots is baked in a white sauce with cheese and makes a great vegetarian main course or rich side dish.

J. Goodman

Serves: 4 

  • 450g (1 lb) carrots, thickly sliced
  • 450g (1 lb) Jerusalem artichokes, peeled and thickly sliced
  • 1 shallot, chopped
  • 15g (1/2 oz) butter
  • 15g (1/2 oz) plain flour
  • 300ml (1/2 pt) vegetable stock
  • 75g (3 oz) grated cheese
  • salt and black pepper, to taste

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Start by cooking carrots. When half done, add prepared Jerusalem artichokes. When nearly done, drain and arrange with shallot in greased pie dish.
  2. Melt butter in a pan. Stir in flour and cook for a minute, stirring constantly. Pour in stock, whisking constantly and bring to the boil. Simmer for a few minutes until thick and smooth. Season and add most of the cheese.
  3. Pour sauce over vegetables, top with remaining cheese and brown in a preheated 180 C / Gas 4 oven, or under a hot grill.

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