Sunchokes - also known as Jerusalem artichokes and "patacas" in Spanish - are a knobby root vegetable indigenous to America. A tuber, it grows under tall stalks and is a member of the sunflower family. My father-in-law has an abundant supply every spring and fall so we have a variety of ways to use them raw or cooked.
Ingredients:
1 lb. sunchokes, finely sliced (you can peel them but I just scrub them well and rinse with cold water)
1/2 cup leeks, sliced
1 red pepper, cut in strips
2/3 cup whipping cream
1 cube instant chicken bouillon
1/8 teaspoon ground nutmeg
pepper to taste
1/2 cup shredded mozzarella cheese
2 teaspoons corn starch
Boil the artichoke slices several minutes in water and then add the leeks and red pepper. Contunue cooking until tender and then drain off the water.
For the sauce, heat the whipping cream with the spices. Stir well until it bubbles and then add the cheese. Add the cornstarch, stirring again until the sauce is smooth and creamy. Serve on a platter with the sauce drizzled over the vegetables.
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