This recipe was featured in a recent Cook's Corner of the Madison Herb Society newsletter.

February 2008

Scalloped Ginger Sunchokes

2 c. sliced, peeled sunchokes
1 c. heavy cream
3 T. grated fresh ginger
1-1/2 tsp. minced garlic
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1-1/2 tsp. cornstarch
1 c. dried bread crumbs or 1/4 c. chopped nuts

Preheat oven to 400 degrees F. 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 or chopped nuts. 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.