Take a Bite Out of Global Warming
Sunchoke Gratin
SUNCHOKE GRATIN
1 ½ lb sunchokes, washed and peeled
¼ cup chopped dates
2 cups heavy cream
1 cup milk
1 tsp fresh thyme leaves, chopped
1 tsp salt
Generous grind of black pepper
¼ tsp freshly ground nutmeg
1 tsp butter
1 clove garlic
- Preheat oven to 350 F.
- Using a Japanese Mandolin or the slicer attachment of a food processor, slice the sunchokes into 1/8” rounds.
- Toss sunchokes in a large bowl with dates, cream, milk, thyme, salt, pepper and nutmeg.
- Gently smash the garlic clove and rub the inside of a shallow, 1½ qt casserole dish to season with the garlic. With your fingers, rub the casserole dish with the butter.
- Add the sunchoke mix to the casserole dish; press down on the sunchoke slices and, if desired, shingle the top layer of slices. Pour any remaining cream mixture from the bowl over the sunchokes.
- Cover with foil, place on a baking sheet and cook in oven for 25 minutes.
- Remove foil, increase heat to 425 F, and cook for another 15 minutes, until the sunchokes are tender and the top of the gratin is golden brown.
A project for the Center for Food Safety and the CornerStone Campaign