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Jerusalem Artichoke Flan with

Gruyère AOC Sauce



Starter, serves 4

400-500g Jerusalem artichoke
1 tblsp lemon juice
1 shallot
1 clove of garlic
1 tsp butter
0.75dl bouillon
1 sprig of parsley
6 eggs
1 tblsp ground almonds
Salt, pepper
Butter to grease

125g mature Gruyère AOC
2dl cream


Peel the Jerusalem artichoke and cut into cubes to produce around 300g of vegetables. Mix with the lemon juice immediately. Finely chop the shallot and clove of garlic. Heat the butter and fry everything gently. Pour in the bouillon, cover and allow to cook gently for 15-20 minutes. Remove the lid and boil down the liquid completely. Puree and allow to cool.

Finely cut the parsley. Whisk the eggs. Mix the parsley, eggs and almonds into the artichoke puree. Season with salt and pepper.

Grease 4 shapes (approx. 2dl volume) well. Pour in the artichoke mixture. Place the shapes on an ovenproof tray. Fill with hot water up to half the shape height. Bake in the oven at 1700C for around 40 minutes, until the mixture is firm.

Finely grate the Gruyère AOC. Melt in the cream at a low heat, and add salt and pepper to taste. Whip up to a creamy consistency with a hand-held blender.

Turn the flan onto the plates and cover with the sauce.

Recipe Kindy Supplied By: Interprofession du Gruyère

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