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Jerusalem artichokes in ramekins (cocottes)

Small gratins of cooked Jerusalem artichokes in a thick egg-enriched sauce, topped with cheese and crumbs and baked in a hot oven for 45 minutes. From Erken's Stor kokebok (1949), p. 417.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 417 (falt i det fri)

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About the dish

The recipe sits in the vegetable chapter and works as a side dish or a course of its own. The book notes that other vegetables or root vegetables can be used instead of Jerusalem artichokes.

How to make it

  1. 1

    Make the sauce

    Stir butter and flour together, thin with the cream and artichoke liquid and bring to the boil. It should be like a thin porridge.

  2. 2

    Mix

    Stir in the egg yolks and the diced artichokes. Season with salt, pepper and parsley, and fold in the stiffly whisked egg whites last.

  3. 3

    Fill the moulds

    Spoon into small greased moulds. Sprinkle with the mixed rusk crumbs and cheese and drizzle with melted butter.

  4. 4

    Bake

    Bake in a hot oven (about 200 °C (390 °F)) for 45 minutes.

Changes from the original

"Del." and "dd." are read as dl, spoon measures as tbsp and tsp. The oven temperature is a cautious interpretation of "hot oven". The book gives 4 to 6 servings.

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Frequently asked questions

What are Jerusalem artichokes?
A knobbly root with a mild, nutty flavour. The book spells it "jordsjokker".
Can I use other vegetables?
Yes, the book says other vegetables or roots can be used instead.
How many does it serve?
The book gives 4 to 6 people.

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