1 cup whipping cream - (about)
2 teaspoons minced fresh thyme leaves
(or 3/4 tspn dried thyme)
1 teaspoon salt - (about)
1 teaspoon freshly-ground black pepper - (about)
1 pound sunchokes
1 pound Yukon Gold potatoes
1 cup freshly-grated parmesan cheese - (about 2 oz)
Fresh thyme sprigs rinsed
(or chopped parsley)
Peel sunchokes and potatoes, immersing in a bowl of water as peeled to prevent discoloration. If potatoes are wider than 1 1/2 inches, cut lengthwise into halves or quarters so they are closer to the width of sunchokes. Using a mandoline, food processor, or sharp knife, cut vegetables crosswise into 1/8-inch-thick slices. Immerse slices in water.
Bake in a 400 degree regular or convection oven until vegetables are very tender when pierced, 60 to 70 minutes. Remove foil. Spoon some of the cream in dish over vegetables; if there is very little liquid left in dish, drizzle an additional 1/4 cup cream over the top. Continue baking, uncovered, until vegetables are browned, 20 to 25 minutes longer.
Sunchokes, also known as Jerusalem artichokes (although they have no relation to the common artichoke), are available in most supermarkets. For special flavor, use imported Italian Parmigiano-Reggiano cheese.
February 13, 2010