Jerusalem Artichoke and Fennel Casserole

For the Jerusalem artichoke-fennel casserole, first wash the fennel and Jerusalem artichoke (brush if necessary) and finely slice both. Chop the onion and fry in a little olive oil. Fry the fennel and Jerusalem artichoke.

When the vegetables are firm to the bite, add the walnuts and the very finely chopped ginger root and roast again briefly.

Put some olive oil in a casserole dish and spread the vegetables in it. Mix the eggs, cream, cream cheese and spices in a bowl until creamy and spread over the vegetables.

Bake in the oven at medium heat.

Related Recipes:

Pasta with Fennel ChorizoHeat olive oil in a frying pan. Remove the skin from the chorizo (chorizo is a spicy Spanish salami) cut into... Cream of Jerusalem Artichoke SoupFor the cream of Jerusalem artichoke soup, dice the cleaned mushrooms and sauté in butter for about 8... Pot Au Feu with Vegetable Strips and Jerusalem ArtichokesFor the pot au feu with vegetable strips and Jerusalem artichoke chips, remove the crayfish tails from their... Veal Shanks on the Stove with Jerusalem ArtichokePreheat kitchen stove to 160 °C, fry dishes in it. For the stilts, mix flour, salt and pepper. Lightly score... Cream of Jerusalem Artichoke Soup with Nuts and GingerFor the cream of Jerusalem artichoke soup, chop the onion, crush the garlic and sauté in oil. Fry the... Vegetable Soup with Jerusalem Artichoke and MushroomsFor the vegetable soup, peel the greens, onion and Jerusalem artichoke tubers and chop them in a food... Fennel with Mornay Sauce1. clean the fennel, put the green aside, cut the fennel into quarters lengthwise, perhaps remove the hard... Turkey Ragout with FennelCook long grain rice in boiling hot salted water for approx. 20 min. Rinse meat, dry and cut into cubes. Peel... Pumpkin Ravioli with Fennel and Star Anise1. Mix 250 g of wheat flour with four egg yolks, one egg and a tablespoon of olive oil, season with salt and... Salmon Variations with Three Saffron SaucesSeason fennel with salt, pepper olive oil [1] and 1 tsp juice of one lemon. Rest. Cut 2/3 of the salmon fillet...