Creamy Ginger Scalloped Sunchokes

Ingredients

• 2 cups peeled, sliced (1/8-inch thick slices) Sunchokes (approximately 1 pound before peeling)

• 1 cup Heavy Cream

• 3 tablespoons freshly grated Ginger

• 2 large Garlic Cloves , minced

• ½ teaspoon Kosher Salt

• ¼ teaspoon freshly ground Black Pepper

• 1 ½ teaspoon Cornstarch

• ¾ cup bread crumbs

• ¼ cup diced Pecans

  Instructions

  • Preheat oven to 400 degrees. Butter a 1 quart casserole or gratin dish.

  • In a saucepan combine sunchokes, ¾ cup PLUS 2 tablespoons of the cream, ginger, garlic, salt and pepper over medium-low heat, stirring constantly to prevent burning. Let cook 5 minutes once hot to combine all flavors and soften the sunchokes.

  • Mix the remaining 2 tablespoons of cream with cornstarch; stir to fully combine. 

  • Add to sunchoke mixture in saucepan and continue to cook 5-8 minutes (over medium-low heat) longer until the mixture begins to thicken.

  • In a small bowl combine the bread crumbs and pecans and stir to fully mix together.

  • Spoon the sunchoke mixture into the prepared baking pan. Cover the top evenly with bread/pecan mixture.

  • Place the baking dish of sunchokes in a larger roasting pan. Fill with hot water to reach halfway up the side of the baking dish to create a water bath.

  • Bake until done when top becomes golden brown; about 20-25 minutes. NOTE: if the topping begins to over brown, place foil on top and continue cooking.

    Recipe sourced from Toni Dash, Boulder Locavore