Sunchoke Gratin

Total time: 30 minutes
     These gnarly roots are delicious and easy to fix.  Select sunchokes that are firm and with fewer rather than more knobby bits.  It makes it easier to peel.  Peel them using a vegetable/potato peeler.  They might get a bit grayish after cooking - no problem.

 Ingredients:

• 2 - 3 Jerusalem artichokes aka sunchokes, 250gr, 8.8oz
• 1 tbs olive oil, 13.5gr, .48oz
• 1 tsp Herbes de Provence
• 1/4 cup (1oz, 30gr) Parmesan, 25gr, .88oz

 Instructions:

• Peel sunchokes using a vegetable peeler.
• Leave whole and put into a steamer basket over hot water.  Steam 15 minutes or until just tender when pierced with a sharp knife.  Watch them - they go from barely done to over done quickly.
• When done remove and cut into 1/2" (1.25cm) slices.
• Lightly oil a small gratin dish.
• Layer the sunchoke slices in dish.
• Sprinkle with herbs and Parmesan.
• Drizzle the remaining olive oil over the top.
• Bake, 400F (200C) for 10 - 15 minutes, until golden brown.  Remove and serve.

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Nutrition Information               Recipe serves 2             Entire Recipe / per serving Calories:   410 / 205 Total Carbohydrates:  44 / 22           Dietary Fiber:   4 / 2 Total Fat:  21 / 10.5          Saturated Fat:  6 / 3 Cholesterol:   20 / 10 Protein:   14 / 7 Calcium:  305 / 152.5 Sodium:    390 / 195

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/