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Jerusalem artichokes with plums
Stew of Jerusalem artichokes with plums from the oven, and au gratin with Gruyère cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Peel the Jerusalem artichokes and potatoes with a peeler or peeler and cut into equal pieces.
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Boil in a large pan of water with salt, if necessary, for 20 minutes.
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In the meantime, cut each onion into 8 parts and finely chop the garlic and sage.
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Heat half of the butter in a frying pan. Fry the sage, onion and garlic for 10 minutes on low heat.
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Drain the Jerusalem artichokes and potatoes and grind them with the puree masher.
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Halve the plums.
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Mix the onion mixture, the prunes, whipped cream and the rest of the butter with the Jerusalem artichoke mixture.
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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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Nutrition
630Calories
Sodium6% DV148mg
Fat43% DV28g
Protein30% DV15g
Carbs25% DV76g
Fiber48% DV12g
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