This was very tasty. I didn't have celery, so used a bit of celery seed and I did not have olives, but the flavors were enough without them. I would make this again and try it with the celery and olives and fresh parm instead of dried.
Sunchoke and Tomato Gratin
Tomatoes, basil, olives, and Parmesan cheese add a taste of the Mediterranean to nutty-flavored sunchokes. Parboiling the sunchokes is necessary to ensure they are tender.
Yield: 6 servings (serving size: about 3/4 cup)
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Amount per serving
- Calories: 160
- Calories from fat: 28%
- Fat: 4.9g
- Saturated fat: 1.9g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.4g
- Protein: 7.1g
- Carbohydrate: 24g
- Fiber: 4.2g
- Cholesterol: 6mg
- Iron: 3.2mg
- Sodium: 462mg
- Calcium: 188mg
- 1 pound Jerusalem artichokes (sunchokes), cut into 1/4-inch-thick slices (about 4 cups)
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced onion
- 2 garlic cloves, minced
- 1/2 cup thinly sliced celery
- 2 tablespoons tomato paste
- 1/2 teaspoon fennel seeds, crushed
- 1/8 teaspoon salt
- 1 (28-ounce) can whole tomatoes, undrained and coarsely chopped
- 1 bay leaf
- Cooking spray
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup sliced ripe olives
- 2 tablespoons thinly sliced fresh basil
- Preheat oven to 375°.
- Cook artichokes in boiling water 5 minutes. Drain; set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add artichokes, celery, and next 5 ingredients (through bay leaf); cook 5 minutes or until thoroughly heated. Discard bay leaf. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with cheese and olives. Cover and bake at 375° for 20 minutes. Uncover and bake an additional 35 minutes or until sunchokes are tender and cheese is golden brown. Sprinkle with basil.
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