Roast Jerusalem artichokes with fondue-style cheese sauce | Taste of France®
Carrie Solomon’s inventive cookery really showcases the abundance of vegetables on offer in France. Here, from Bohème Cooking, is her unique take on a classic fondue.
Ingredients
- 1 lb 454 g Jerusalem
- Artichokes (sunchokes)
- 2 tsp olive oil
- 1½ tsp salt
- 2 tbsp 1 oz, 28 g butter
- 2 tsp flour
- ½ cup 2 fl oz, 57 ml milk
- ¼ cup 2 fl oz, 60 ml dry white wine (beer can also be used)
- ½ cup 1 oz, 28 g shredded cheese (Cheddar or Comté)
- Freshly ground black pepper to taste
- Herbes de Provence (optional)
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