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Jerusalem Artichoke With Goat Cheese

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      Title: JERUSALEM ARTICHOKE WITH GOAT CHEESE
 Categories: Vegetables
      Yield: 4 Servings
 
      2 lb Jerusalem artichokes, peeled
      1 oz Butter
      1 tb Flour
      1 c  Milk, scalded
      1    Goat cheese log
      1    Egg yolk
        pn Nutmeg
           Salt and pepper
      1 tb Bread crumbs
 
  Thickly slice jerusalem artichokes, and cook in salted water until
  soft. Drain. Make a bechamel sauce using the butter, flour and milk.
  Thicken for 15 minutes, mixing occasionally. Add the goat cheese, mix
  until melted and blended in the sauce. Remove from heat, add the egg
  yolk, and season to taste with nutmeg, salt and pepper. Preheat oven
  to 400 F (200 C). Lightly oil a small oven proof baking pan, and coat
  with bread crumbs. Arrange the jerusalem artichoke slices in one
  layer.  Spread the goat cheese mixture on the jerusalem artichoke
  layer. Sprinkle additional bread crumbs, and bake 15 minutes or until
  golden.
 
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