Sunchoke Gratin
4 SERVINGS
Ingredients:
4 cups Sunchokes, peeled, 1/4-inch (.6 cm) slices
1 tablespoon Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 Thyme sprig, chopped
1 cup Heavy cream
1/4 cup Cornstarch
To taste Salt and white pepper
2 tablespoons Unsalted butter
2 tablespoons Bread crumbs, dry
1/3 cup Parmesan cheese, finely grated
pinch Paprika
Method:
Parboil the sunchokes in a pot of salted water for 5 minutes. Shock the sunchokes in an ice-water bath, drain, and reserve.
Preheat the oven to 400°F (205°C).
Heat the oil over medium heat. Add the sunchokes, onion, garlic, and thyme and cook approximately 2 minutes.
Reserve 2 tablespoons (1 ounce, 28 g) of the heavy cream; add the remainder to the vegetables and bring to a simmer.
Mix the cornstarch with the reserved cream to make a slurry and add to the simmering liquid; simmer over low heat for 3 minutes. Season with salt and white pepper.
Place in a buttered casserole or soufflé dish.
Mix the bread crumbs and cheese together, then sprinkle over top. Sprinkle with paprika.
Bake for about 20 minutes or until set.
Let the sunchoke gratin rest for 10 minutes before serving.
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