Ideal with Christmas, Thanksgiving, or roast dinners.
Sunchokes in white sauce with cheese
- 20 small sunchokes
- 1 cup of plain flour
- 1 stick of butter
- 1 cup of grated fresh parmesan
- 1 cup of grated mozzarella
- half a cup of sliced parsley
- an extra two inch slice of parmesan to grate on top
- 1 teaspoon of black pepper
- 1 liter of milk
White Sauce Steps:
We begin by making the roux. Melt one stick of butter in a saucepan. Grind in one teaspoon of black pepper (or to your palate). As soon the butter melts, add one cup of flour. Stir in the flour so that it absorbs all butter. Stop stirring and let the roux heat for about 15 seconds before stirring again. Let it sit again for another 15 seconds, before adding one fifth of the milk. Pour in milk. Let the milk heat slightly (about 15 seconds) before stirring into the roux. Once the milk has been absorbed by the roux, add another fifth of milk. Again, let the milk heat slightly (about 15 seconds) before stirring into the roux. Once the milk has been absorbed by the roux, add another fifth of milk. Now a sauce will well and truly being forming. Stir until all ingredients are combined before adding another one fifth of the milk. Combine all ingredients and then add the remaining milk. Combine all ingredients. If any lumps form, use a hand held automatic whisk to combine all ingredients into a smooth white sauce. There should be no lumps. Slowly add all cheeses and stir in. Once the cheeses have melted, the sauce is ready. Set aside. Turn the oven onto 350.
Sunchokes with white cheesy sauce Steps:
Wash the sunchokes thoroughly. Slice into thin slices so that they are similar in dimensions to a quarter (coin) or larger (but not thicker). Lay the sunchokes on a porcelain or glass baking dish that is oven proof as well as idea for serving. Sprinkle the parsley over the sunchokes. Pour on the cheesy white sauce. Place the dish in the oven for 20 minutes. Remove and grate on the extra parmesan cheese. Return to the over for 10 minutes. Voila, the yummy dish is made!!
• 20 small sunchokes • 2 cloves of garlic • one half cup of finely slices parsley • 2 tablespoons of extra virgin olive oil • ground black pepper to taste
Wash the sunchokes thoroughly. Slice into thin slices so that they are similar dimensions to a quarter (coin) or larger. Slice and dice garlic or use a garlic crusher and empty contents into a sautéing pan. Pour in the extra virgin olive oil and the sunchokes. Before placing on a medium heat, throughly stir and coat the sunchokes in the olive oil. Add the parsley and place on stove. Saute until the sunchokes are golden brown on either side. Add ground black pepper to taste. Serve!