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Directions
Preheat oven to 400° F. Grease casserole dish with butter, set aside.
In large saucepan, combine sliced sunchokes, ginger, garlic, salt and pepper and all but 3
tablespoons of the heavy cream.
Simmer over medium heat, stirring occasionally.
Mix the cornstarch with the remaining cream to create a paste. Stir into the sunchokes and
simmer for another 5 minutes.
Spoon mixture into prepared casserole dish, top with bread crumbs, then chopped pecans.
Place casserole dish in a larger baking dish, add enough water to come up half way on the
sides of the casserole dish.
Bake for 35 minutes or until the top is golden brown.
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