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Sunchoke Gratin Recipe

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A very familiar taste with an unfamiliar vegetable.

Sunchoke Gratin Recipe (+)

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.

Container: large saucepan, casserole dish, large baking dish

Prep Time: 15 minutes

Cook Time: 35 minutes

Serving Size: cup

Servings: 6

Enter desired servings:

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

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Glossary Terms

Gratiné Pan or Dish

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food. The ...

Gratiné

A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to ...

Sunchoke

A tuber, native to North America, used as a vegetable and is a member of the thistle family. It is tan colored with a lumpy and bulbous shape. The flesh is ivory colored with a ...

Au Gratin

Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect. A hot oven, ...