Sunchokes

 

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
salt
peppercorns
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).