Potato and Jerusalem Artichoke Pie Recipe

Every year, during the Jerusalem artichoke season, I enjoy cooking or re-cooking the harvest…

In the countryside, it works like this; the harvest comes in periods… Each vegetable, fruit has its own season…

Now it’s time for Jerusalem artichokes

Fresh and nutty-scented, with a slight hint of artichoke… In short, a delicacy!

Flans, pies, in Bagna Cauda… I can unleash my imagination, and eat healthy and tasty!

The raw materials all come from my garden, potatoes, eggs, garlic, aromas…

A freewheel in cultivation, offering its delights each season.

Mine is a simple kitchen, mainly dictated by seasonal products. Having a vegetable garden available, I first use the harvest, and we know that when the harvest calls… You cook the same vegetable for days, preserve for winter stocks, and give away, as often it is impossible to consume everything.

A homemade cuisine, with a lot of self-production…

Certainly healthy and tasty.

In the recipe, the preparation times are indicative. First, you need to clean the Jerusalem artichokes, which I think is the most challenging task…

Difficulty: Very Easy
Cost: Cheap
Preparation time: 1 Hour 30 Minutes
Portions: 8
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

Between potatoes and Jerusalem artichokes…

1.1 lbs potatoes (Boiled with skin)
1.1 lbs Jerusalem artichokes
3 eggs
1/2 cup grated Parmesan cheese
1 tsp roast spices
1 clove garlic
1 cup breadcrumbs (The weight is indicative, used to dust the pan and sprinkle the pie before baking)
to taste olive oil
to taste salt

Tools

Pots for cooking potatoes and Jerusalem artichokes, bowl for mixing, round pie pan for baking

Steps

After cooking the tubers, pass them through a potato masher, and mix with the rest of the ingredients
In a round pie pan greased and dusted with breadcrumbs, pour the mixture, which will be soft and fragrant; Sprinkle more breadcrumbs over the entire surface and drizzle with a little oil. A tasty crust will form during baking
Bake at 392°F, you can start with a cold oven, the recipe will not suffer; the main ingredients are already cooked, so the eggs will start to cook and the ingredients will bind together.