2 lb Jerusalem artichokes, peeled
1 oz Butter
1 tb Flour
1 c Milk, scalded
1 Goat cheese log
1 Egg yolk
pn Nutmeg
Salt and pepper
1 tb Bread crumbs
Thickly slice jerusalem artichokes, and cook in salted water until
soft. Drain.
Make a bechamel sauce using the butter, flour and milk. Thicken for
15 minutes, mixing occasionally. Add the goat cheese, mix until
melted and blended in the sauce. Remove from heat, add the egg yolk,
and season to taste with nutmeg, salt and pepper.
Preheat oven to 400 F (200 C).
Lightly oil a small oven proof baking pan, and coat with bread crumbs.
Arrange the jerusalem artichoke slices in one layer. Spread the goat
cheese mixture on the jerusalem artichoke layer. Sprinkle additional
bread crumbs, and bake 15 minutes or until golden.
