Sunchoke Gratin
Ingredients
½ C almond milk or
½ C vegetable stock
2 whole cloves
1 cardamon pod
8 sunchokes
3 sprigs lemon thyme
Himalayan salt dash
Grind of nutmeg
¼ C spelt breadcrumbs
1 tsp olive oil
Preparation
Preheat the oven to 425º. Heat the plant milk, infuse it with the 3 sprigs of lemon thyme, cardamon pod and 2 whole cloves. Allow the oven to heat while you prepare the sunchokes. Slice the sunchokes thinly. Use a little olive oil on an oven safe dish to coat the bottom of the pan. Layer the sunchokes overlapping. Sprinkle with lemon thyme (leaves only) add a dash of Himalayan pink salt, a grind of nutmeg. Repeat with the next layer and a third layer. Continue layering until the baking dish is filled. Strain the herbs and spices from the plant milk or stock. Pour additional plant milk over all. Dust the top with breadcrumbs and sprinkle salt, nutmeg, and little thyme leaves over the top. Drizzle with olive oil. Bake uncovered for twenty minutes. Reduce the heat to 375º and cook 30 minutes longer, until fork tender, or until the bread crumbs develop a golden crust. Can be served as is or on spelt toast fingers.
