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Sunchokes (also known as Jerusalem artichokes) and blue potatoes make a creamy, healthy fall dish with this recipe. The Jerusalem artichoke—not from Jerusalem or an artichoke—is a species of sunflower native to the much of the United States. The tuber, or root, which looks like ginger but acts like a potato, makes its way into kitchens, and is a good source of potassium, iron, fiber, niacin, thiamine, phosphorus, and copper. Blue potatoes, originally from South America, are especially valuable for their high level of antioxidants.
1 cup milk
1/2 cup cream
1/2 water
Sea salt to taste
2 teaspoons Penzey’s Bangkok Blend
1 inch chunk of ginger root, peeled and finely diced
1 1/2 pounds blue potatoes (or other)
3/4 pound (about 8) sunchokes, peeled
In a small saucepan, combine the milk, cream, water, salt, and spice mix. Bring slowly to a boil, stirring occasionally, then remove from the heat.
Preheat the oven to 500 degrees F. and grease a baking or casserole dish.
Slice the potatoes and sunchokes into thin slices.
Place a third of the potato slices into the prepared dish, topped with half of the sunchoke slices, then a third of the cream mixture. Repeat these layers once again. Finish with another layer of potatoes, drizzled the remaining cream.
Bake uncovered for 15 minutes, then reduce the heat to 400 degrees F. and cook for 30 minutes or until fork tender. Rest at room temperature before serving. Serves 4.
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