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Sunchoke Gratin
1 1/2 cups whipping cream, About
2 teaspoons minced fresh thyme leaves, or 3/4 teaspoon dried thyme
1/2 teaspoon salt, About
1/4 teaspoon pepper, About
2 1/2 pounds sunchokes, (see notes)
1 pound Yukon Gold potatoes
2/3 cup freshly grated parmesan cheese (about 2 oz.; see notes)
Fresh thyme sprigs, rinsed, or chopped parsley
1. In a 1- to 1 1/2-quart pan over high heat, bring 1 1/2 cups cream and thyme
to a boil. Remove from heat and add 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Peel sunchokes and potatoes, immersing in a bowl of water as peeled to
prevent discoloration. If potatoes are wider than 1 1/2 inches, cut lengthwise
into halves or quarters so they are closer to the width of sunchokes. Using a
mandoline, food processor, or sharp knife, cut vegetables crosswise into
1/8-inch-thick slices. Immerse slices in water.
3. Drain vegetables well. In a large bowl, mix vegetables with 1/3 cup of the
cheese. Scrape into a lightly buttered shallow 2 1/2- to 3-quart baking dish
and spread level. Pour cream mixture over vegetables. Cover dish tightly with
foil.
4. Bake in a 400ยบ regular or convection oven until vegetables are very tender
when pierced, 60 to 70 minutes. Remove foil. Spoon some of the cream in dish
over vegetables; if there is very little liquid left in dish, drizzle an
additional 1/4 cup cream over the top. Continue baking, uncovered, until
vegetables are browned, 20 to 25 minutes longer.
5. Sprinkle remaining cheese evenly over vegetables. Bake until cheese begins
to brown, about 5 minutes longer. Garnish with thyme sprigs. Season to taste
with more salt and pepper.
Yield: Makes 6 to 8 servings
Source: Sunset, NOVEMBER 2002
Formatted by Chupa Babi: 07.15.08
CALORIES 267 (54% from fat); FAT 16g (sat 9.8g); CHOLESTEROL 55mg; CARBOHYDRATE
26g; SODIUM 280mg; PROTEIN 6.4g; FIBER 2.3g
Notes: Sunchokes, also known as Jerusalem artichokes (although they have no
relation to the common artichoke), are available in most supermarkets. For
special flavor, use imported Italian Parmigiano-Reggiano cheese.
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