Sunchokes, also known as Jerusalem Artichokes, possess an undigestable carbohydrate called inulin, which is good news to carb-concious folks like diabetics. While inulin won't be converted to stored energy (a la ye old "muffin top" around the midsection), it does benefit the "good" bacteria in our digestive tract who have no problem breaking it down.
In this recipe, sunchokes are paired with potatoes, a good idea for anyone who loves the starchy texture of cooked potatoes, but would benefit from decreasing the impact of all those simple sugars. To learn more about sunchokes, click here.
SUNCHOKE & YUKON GOLD POTATO GRATIN
1 cup vegetable stock
1-1/2 cream or unsweetened plain soy milk
1/4 tsp nutmeg
3 teaspoons fresh thyme leaves
3 pounds (about 6 large) Yukon gold potatoes, peeled
3/4 pound (about 8) sunchokes, peeled
1/4 cup freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground pepper to taste
Preheat the oven to 450 degrees and grease a baking dish with olive oil or butter.
In a saucepan, combine the stock, 1 cup of cream (or soy milk), sea salt and pepper to taste, nutmeg and thyme. Bring to a boil, and immediately remove from heat.
Slice the potatoes and sunchokes into 1/8-inch slices, into a large bowl of cold, acidulated water (use a squeeze of lemon juice or splash of vinegar).
Arrange one thin layer of potato slices into the dish, season with salt and pepper, and top that layer with half of the sunchoke slices. Pour one cup of the stock mixture over the potatoes and sunchokes. Repeat layers until you use all of the product. Pour the remaining cream on top and sprinkle with thyme.
Bake uncovered for 20 minutes, then reduce the heat to 400 degrees, top with grated cheese, and cook for 35 minutes or until fork tender. Allow the gratin to for 10 minutes before serving.