Jerusalem Artichokes Bake

A combination of the sweet taste of Jerusalem artichokes and horseradish make this an interesting bake with a twist.

500g of Jerusalem artichokes
1 table spoon horseradish
100ml of milk
breadcrumbs
salt, pepper

Boil the artichokes, skin on for about 30 minutes. After that time, peel the artichokes, slice them into small, chunky pieces and put them into an oven-proof dish.
Mix the milk with the horseradish, salt and pepper and if you want, add some cream or even a bit of white wine. Pour the mixture over the sliced artichokes and sprinkle with breadcrumbs.
Bake in an oven at around 180C for 20 minutes, until the milk has turned creamy and the breadcrumbs are golden brown.
Photo credit: h-bomb.