Scalloped Ginger Sunchokes Recipe

Sunchokes are simmered in cream with garlic and ginger, then baked with a breadcrumb topping. Sunchokes are also known as Jerusalem artichokes. They look much like knobby ginger, but have a taste and texture similar to potatoes.

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

• 2 cups sliced peeled sunchokes (also known as Jerusalem artichokes; 7 to 10 sunchokes)
• 1 cup heavy cream
• 3 Tablespoons grated fresh ginger
• 1-1/2 teaspoons minced garlic
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1-1/2 teaspoons cornstarch
• 1 cup dried bread crumbs (see note)

Preparation:

Preheat oven to 400 degrees F. Generously butter a 1-quart casserole or small gratin dish.

In a large saucepan, combine the sliced sunchokes, all but 2 tablespoons of the cream, the ginger, garlic, salt, pepper, and simmer over medium heat, stirring occasionally to prevent scorching.

Mix the cornstarch with the remaining 2 tablespoons 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 casserole 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.

Note: If you like you can substitute 1/4 cup of chopped hazelnuts, pecans, or walnuts for part of the bread crumbs.

Yield: 4 to 6 servings

Recipe Source: An American Place by Larry Forgione (William Morrow)
Reprinted with permission.