Sunchoke Gratin Prep Time: 15 minutes Cook Time: 35 minutes Servings: 6 Serving Size: cup Ingredients - 3 cups sunchokes (about 9-12), peeled, sliced - 1 1/4 cups heavy cream - 4 tablespoons fresh ginger, grated - 1 3/4 teaspoons garlic, minced - 1 teaspoon salt - 1 3/4 teaspoons cornstarch - 3/4 cup bread crumbs - 1/2 cup pecans, chopped - pepper to taste    A very familiar taste with an unfamiliar vegetable.   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	1

	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.	2