 | | 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.
|
|
|
Prep Time: 15 minutes
Cook Time: 35 minutes
Container: large saucepan, casserole dish, large baking dish
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 |
| |
| |
