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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. Cook artichokes in boiling water 5 minutes. Drain; set aside.
  3. 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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