Scallop Jerusalem Artichokes with Ginger Béchamel

Ingredients

1 pound of jerusalem artichokes - peeled and sliced thinly

1 large purple onion - sliced thinly

1 cup grated cheddar ( or parmesan)

1 Tbsp butter

Bechamel Sauce

2 Tbsp butter, 2 Tbsp flour, 1.5 cups of milk pinch of salt, 1/4 tsp ginger powder

Melt the butter and then add the flour - cook it for 2 minutes and drizzle in the milk - keep stirring as it thickens. Add the ginger and some salt.

Nut Crumbs

2 cup of walnuts - then pulse them in a blender until textured to taste

2 tsp quatre épices

1 Tbsp olive oil

Blend together.

Directions

Heat the oven to 350 degrees.

Layer the ingredients in a baking dish - onions, artichokes, cheese, onions, artichokes, cheese - then pour over the bechamel sauce and sprinkle the nut crumbs on top.

Bake for 30 to 40  minutes ( if the nuts begin to burn then cover with foil).