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Sunchoke Gratin Recipe

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A very familiar taste with an unfamiliar vegetable.
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Servings:
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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
Container: large saucepan, casserole dish, large baking dish
Directions
PREP
15 mins
COOK
35 mins
READY IN
50 mins
  • 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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Sunchoke Gratin Recipe - Related Content

Glossary Terms
sunchoke Glossary Term
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.
au gratin Glossary Term
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.
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