Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon

Deselect All

1/2 pint creme fraiche or double cream

1 lemon, juiced

2 cloves garlic, peeled and finely chopped

1 good handful fresh thyme, picked and chopped

1 to 2 handfuls grated Parmesan cheese

3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil

2 good handfuls stale bread crumbs

Salt and freshly ground black pepper

Olive oil