Saturday, October 29, 2011

Sunchoke Gratin

This is an anti-climatic post for my 400th blog post, but it is somewhat fitting. I've been wanting to cook with sunchokes (also known as Jerusalem artichokes, they look a bit like ginger) for a while now and was delighted to see them in the CSA box. This dish was easy and did a nice job of highlighting the flavours of the sunchokes.

Two years ago: Penne Arrabiata Sauce

Sunchoke Gratin (from Essentials of Classic Italian Cooking)

450g sunchokes
black pepper
1/4 cup freshly grated parmigiano-reggiano

1. Preheat oven to 400F.
2. Peel sunchokes and drop in salted, boiling water. Cook until they are tender, but not mushy, about 10 minutes.
3. Drain sunchokes and cut into 1/2" thick slices.
4. Smear a baking dish with butter and place sunchoke slices in it, arranging so they slightly overlap.
5. Sprinkle with salt, pepper, and grated Parmesan, dot with butter, and place in oven.
6. Bake until a light golden crust begins to form.

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