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Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon

Serves 4-6

Ingredients:
285ml creme fraiche
Juice of 1 Lemon
2 cloves of garlic, peeled and finely chopped
1 good handful of fresh Thyme leaves, picked and chopped
3 handfuls of grated parmesan cheese
salt and freshly ground black pepper
1kg Jerusalem artichokes, peeled and sliced thick as a pencil
2 good handfuls of fresh breadcrumbs
Olive oil

Method:

Preheat oven to 220c. In a bowl mix your cream fraiche, lemon juice, garlic, half the thyme and most of the parmesan, and season well to taste. Throw in the Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish.
Mix the breadcrumbs with the rest of the thyme and parmesan and some salt and pepper. Sprinkle all the breadcrumbs over the artichokes and drizzle with a little olive oil. Bake in the oven for around 30 minutes until the artichokes are tender and the breadcrumbs golden.

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