Jerusalem artichokes with plums
Stew of Jerusalem artichokes with plums from the oven, and au gratin with Gruyère cheese.
Preheat the oven to 180 ° C.
Peel the Jerusalem artichokes and potatoes with a peeler or peeler and cut into equal pieces.
Boil in a large pan of water with salt, if necessary, for 20 minutes.
In the meantime, cut each onion into 8 parts and finely chop the garlic and sage.
Heat half of the butter in a frying pan. Fry the sage, onion and garlic for 10 minutes on low heat.
Drain the Jerusalem artichokes and potatoes and grind them with the puree masher.
Halve the plums.
Mix the onion mixture, the prunes, whipped cream and the rest of the butter with the Jerusalem artichoke mixture.
Grease the oven dish. Put the stew in the oven dish. Sprinkle with the cheese and bake until golden brown in the middle of the oven for about 20 minutes.
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