Jerusalem Artichoke Casserole

For the Jerusalem artichoke casserole, first fry the finely chopped bacon with a little olive oil in a pan. Sauté the finely chopped onion in it until translucent. Cut the carrot into thin slices.

Cut the bell bell pepper into small pieces. Add both and fry well. Wash the Jerusalem artichoke roots, scrape them a bit and cut them into very thin slices – fry them as well.

In the meantime, whisk the eggs and mix with grated parmesan, curd cheese, salt & pepper and freshly grated nutmeg. Grease a casserole dish with butter and mix the well roasted vegetables (should be almost soft) with the curd mixture.

Bake in the oven at approx. 180 °C.

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