Porridge with Jerusalem artichoke
Composition / ingredients
5
servings:
Cooking method
1. Peel the onion, cut into small cubes, fry in vegetable oil until soft. Peel the garlic, pass it through the press to the already fried onion, keep it on fire for 1 minute.
2. Jerusalem artichoke is cleaned, washed, cut arbitrarily, then crushed in a blender. It is not necessary to be too small, let small pieces remain.
3.Grease the baking dish with butter, spread half of the Jerusalem artichoke, then spread a layer of onion over it, again a layer of Jerusalem artichoke and onion. Salt and pepper, pour cream, sprinkle with cumin.
4. We send the mold to the oven preheated to 180 degrees, bake for 30 minutes.
Served on the table as a side dish to meat or poultry, can also be served as an independent dish.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Jerusalem Artichoke - 61 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
