Jerusalem Artichoke Casserole

For the Jerusalem artichoke casserole, wash the Jerusalem artichoke tubers, peel the potato and cut everything into small pieces. Cook in a pot of boiling salted water with the puszta vegetables until tender to the bite.

Strain and drain. In the meantime, mix well the curd cheese, the egg and the Parmesan cheese. Season with salt and pepper. Mix in the drained vegetables.

Spread everything in a buttered baking dish (flat) and bake at medium heat.

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