Sunchoke Gratin Recipe
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A very familiar taste with an unfamiliar vegetable.
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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
:large saucepan, casserole dish, large baking dish
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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