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Title: Sunchokes In Nutmeg Sauce
Categories: Vegetables
Yield: 6 Servings

2 1/2 c Sunchokes, parsnips, or
- potatoes; slice 1/2"
1 1/2 oz Butter; for sauteing
4 c Nutmeg Sauce (approximate)

MMMMM------------------------NUTMEG SAUCE-----------------------------
2 1/2 c Milk
1/4 c Butter
2 1/2 tb Corn starch; dissolved in:
Water; cold
1/2 ts Grated nutmeg or
- garam masala
Salt; to taste

Sunchokes:

Saute sunchokes very gently in butter until tender, about 30
minutes. Stir frequently to avoid ticking, adding a little water if
necessary.

Make Nutmeg Sauce.

When the sunchokes are tender, pour the sauce over them, and cook for
5 minutes, continuing to stir them. These are delicious over brown
rice.

Nutmeg Sauce:

Heat milk and butter in a saucepan. When almost boiling, lower heat
and stir in corn starch dissolved in a little cold water. Add nutmeg.
Stir constantly until the corn starch thickens the milk. Add salt to
taste.

Note:

Sunchokes, also known as Jerusalem artichokes, are drought resistant,
low maintenance to grow, and nutritious. They are high in inulin,
which has multiple health benefits.

Recipe by Vegetarian Food For All by Annabel Perkins

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