Sunchoke and Tomato Gratin

Here's another delicious way to use sunchokes (a.k.a. Jerusalem artichokes).

Peel and slice 4 cups of sunchokes into 1/4-inch thick slices - you'll need about a pound of sunchokes total. Cook the sunchokes in boiling water for 5 minutes, then drain and set aside.

Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 4 cups thinly sliced onion and 2 minced garlic cloves; saute for 5 minutes.

Stir in the sunchokes, 1/2 cup thinly sliced celery, 2 tablespoons tomato paste, 1/2 tsp. crushed fennel seeds (a mortar and pestle works great for the crushing!), 1/8 tsp. salt, 1 (28-ounce) undrained can of whole tomatoes, and 1 bay leaf.

Coarsley break up the tomatoes once in the skillet with a spoon, and cook the mixture for about 5 minutes.

Discard the bay leaf, and spoon the rest of the mixture into a 13x9-inch baking dish coated with cooking spray. Sprinkle the top with 1/2 cup shredded vegan cheese in place of Parmesan (such as the vegan mozzarella from Galaxy Foods), and 1/4 cup sliced ripe olives (the black, canned kind).

Cover with aluminum foil, and bake at 375 degrees for 20 minutes. Uncover and bake an additional 35 minutes. Sprinkle the top of the gratin evenly with 2 tablespoons thinly sliced basil before serving.

You'll have 6 side servings of about 3/4 cup and 160 calories each. I actually think this would make a satisfying entree, too, with larger portions, served alongside some rice or another starch.



Cost:
sunchokes $8.61
onion $0.91
celery $2.50
tomato paste $0.79
canned whole tomatoes $3.39
ripe olives $1.39
basil $2.99