Wednesday, March 12, 2008



Sunchokes, or Jerusalem artichokes, are one of my favourite little tubers. I know they have been done to death, but I just love the way they taste and I picked some up at the Farmer's Market. Last night, I was not feeling the cooking vibe, but I did it anyway, preparing garlicky lamb chops with a red wine sauce, green beans and a sunchoke and yam gratin. Rob raved about it and, very sweetly, thanked me a million times over for making him dinner every night at such an "ungodly hour" (he gets off work at 9 pm. I get off at two.)

Please bear with me, the recipe is in rough development, but here it is.

Sunchoke and Yam Gratin

1 small yam, peeled, sliced thin
Sunchokes, enough to yield 2 cups, thinly sliced.
1 cup cream
bay leaf
pinch of lavender

Simmer cream with salt, pepper, bay leaves and lavender for 10 minutes. Strain off herbs and pour over yams and sunchokes. Layer in a small ovenproof pot, than bake for 20-25 minutes.
Serves 4 (Or two if one of them is my boyfriend).

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