Scalloped Ginger Sunchokes
Ingredients:
1 cup sliced peeled sunchokes (also known as Jerusalem artichokes; 7 to 10 sunchokes)
1/2 cup heavy cream
1 1/2 Tablespoons grated fresh ginger
3/4 teaspoon minced garlic (maybe 2 cloves)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 teaspoon cornstarch
1/2 cup dried breadcrumbs
Preparation:
- preheat the oven to 400 degrees.
Generously butter a small gratin dish. In a large saucepan, combine the sliced sunchokes, all but 1 tablespoon of the cream, the ginger, garlic, salt, pepper, and simmer over medium heat, stirring occasionally to prevent scorching.
Mix the cornstarch with the remaining tablespoon of cream to make a paste; stir into the sunchokes and simmer for another 5 minutes. Spoon the sunchokes and cream into the prepared casserole dish and top evenly with the bread crumbs.
Place the gratin dish in a larger baking pan and add enough water to come about halfway up the sides of the casserole. Bake for about 30 minutes or until the top is golden brown.
** If you like you can substitute 1/4 cup of chopped nuts for part of the bread crumbs.
