MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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:
  
  Sauté 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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