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   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:   
      
     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   
      
   MMMMM   
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