Sunchoke recipe

I bet you’re all cursing the dirt that the sunchokes grew in about now.  Try floating them in a sink full of warm water, bang them around a little bit, drain the water, rinse down the bulk of the dirt, and start again.  The dirt will fall away pretty quickly with a change of the water.  Then give them a thorough scrubbing and rinse.

Here is the sunchoke gratin I threw together last night, using the spinach, the young garlic, and the beef from the share as well.

1 lb ground beef
half an onion, diced
several young garlic, chopped
3-4 smallish potatoes, unpeeled, 1/4″ slices
a double handfull of sunchokes, unpeeled, 1/4″ slices
a double handfull of spinach, shredded
about a pint of Mexican crema (you could use 1/2&1/2, milk, sour cream, or whatever sounds tasty with your spice combo)
cheese to top

  1. Set the oven to 350 and oil a casserole dish.
  2. Brown the beef with the onion and garlic, spiced to your taste.  I used a greek mix that I like a lot, but you could use salt, pepper, paprika, more garlic, herbs — basically however you’d like to theme your gratin.
  3. Make a layer of potatoes and chokes.  Then add a layer of the beef, then some spinach, then some crema, then repeat.  Salt and spice to taste as you go.  I finished with potatoes/chokes, and topped with cheese. 
  4. Cover the casserole dish with foil and bake for about 45 minutes.
  5. Uncover and cook another 15-30 minutes.  Your cheese should be brown and your potatoes soft.



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