Sunchoke Gratin
1.5 pounds Jerusalem artichokes (sunchokes)
1 chopped yellow onion
2 tbsp cooking oil (olive oil, or other favorite vegetable or nut oil)
1 well cooked and mashed potato
1/2 c. of the cooking liquid
Salt & pepper
Fresh thyme, chives or parsley
1/2 c. toasted bread crumbs
Optional: finely chopped bits of 6 grit-free dried shiitake mushrooms, (or use purchased powder of shiitake or other mushrooms, see below)
Preparation
Preheat the oven to 425 degrees
Sauté onion in 1 tbsp oil, salt while cooking, and set aside. Peel sunchokes and cut into 1/2 inch slices. Drop in boiling water. Precook about 3 minutes until not crispy anymore. Drain, reserving 1/2 cup of the liquid and place in a flat casserole dish. Add sautéed onions, thyme, broth and stir. Mix in mashed potato. Sprinkle bits of chopped mushrooms on top. Mix toasted breadcrumbs with remaining tbsp of oil, then cover the casserole. Bake in hot oven until bubbly and golden on top, about 12-15 minutes.
Dairy version: Add 2 or more tbsp of cream to the mixture and 1/2 cup freshly grated gruyere cheese (or parmesan, swiss, cheddar) then bake.
1.5 pounds Jerusalem artichokes (sunchokes)
1 chopped yellow onion
2 tbsp cooking oil (olive oil, or other favorite vegetable or nut oil)
1 well cooked and mashed potato
1/2 c. of the cooking liquid
Salt & pepper
Fresh thyme, chives or parsley
1/2 c. toasted bread crumbs
Optional: finely chopped bits of 6 grit-free dried shiitake mushrooms, (or use purchased powder of shiitake or other mushrooms, see below)
Preparation
Preheat the oven to 425 degrees
Sauté onion in 1 tbsp oil, salt while cooking, and set aside. Peel sunchokes and cut into 1/2 inch slices. Drop in boiling water. Precook about 3 minutes until not crispy anymore. Drain, reserving 1/2 cup of the liquid and place in a flat casserole dish. Add sautéed onions, thyme, broth and stir. Mix in mashed potato. Sprinkle bits of chopped mushrooms on top. Mix toasted breadcrumbs with remaining tbsp of oil, then cover the casserole. Bake in hot oven until bubbly and golden on top, about 12-15 minutes.
Dairy version: Add 2 or more tbsp of cream to the mixture and 1/2 cup freshly grated gruyere cheese (or parmesan, swiss, cheddar) then bake.
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