For the Jerusalem artichoke vegetable casserole, peel vegetables and cut into small cubes. Mix in a bowl with the cream cheese.
Add salt, pepper and herbs (oregano, rosemary, etc.). Mix well and pour into a large shallow dish – be careful to coat with oil beforehand.
Put some butter flakes on top. Cover everything well with the cheese and bake the Jerusalem artichoke vegetable casserole at 180 °C, top and bottom heat.
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