Scalloped Ginger Sunchokes
Sunchoke is another name for Jerusalem artichoke, a root vegetable that's especially delicious when paired with nuts. If you like you can substitute 1/4 cup of chopped hazelnuts, pecans, or walnuts for part of the bread crumbs.
2 cups sliced peeled sunchokes (or Jerusalem artichokes; about 7 to 10)
1 cup heavy cream
3 tablespoons grated fresh ginger
1 1/2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons cornstarch
1 cup dried bread crumbs
- Preheat oven to 400°F (205°C). Generously butter a 1-quart casserole or small gratin dish.
- In a large saucepan, combine the sliced sunchokes, all but 2 tablespoons of the cream, the ginger, garlic, salt, pepper, and simmer over medium heat, stirring occasionally to prevent scorching. Mix the cornstarch with the remaining 2 tablespoons of cream to make a paste; stir into the sunchokes and simmer for another 5 minutes.
- Spoon the sunchokes and cream into the prepared casserole dish and top evenly with the bread crumbs. Place the casserole in a larger baking pan and add enough water to come about halfway up the sides of the casserole. Bake for about 30 minutes or until the top is golden brown.
Makes 4 servings.