Jerusalem Artichoke and Sage Gratin

ingredients

• 4 pounds Jerusalem artichokes
• 2 cups milk
• 1/3 cup unsalted butter
  1/2 cup whipped butter
  1/3 cup hydrogenated fat
  1/3 cup margarine
  3 3/4 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh sage leaves
• 1/2 cup freshly grated Parmesan cheese
• 2 1/2 cups fresh bread crumbs
  3 1/3 cups uncooked oatmeal
  1 7/8 cups cracker crumbs
  2 1/2 cups corn flakes
• fried sage leaves:
• olive oil for frying
• 12 whole fresh sage leaves
• coarse salt for sprinkling

directions

Peel Jerusalem artichokes and cut into 1 inch pieces. In a stainless-steel or enameled saucepan combine artichokes, milk, and enough water to cover artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will help prevent artichokes from discoloring.) While artichokes are cooking, in a large skillet heat 2 tablespoons butter over moderately high heat until foam subsides and saute onion, garlic, and 1 tablespoon sage until onion is golden, about minutes.

Preheat oven to 425 degrees.

Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth. Spoon puree into a 2 quarts buttered gratin dish. In large skillet melt remaining 3 tablespoons butter over moderate heat and saute bread crumbs with remaining 2 tablespoons sage until golden, about 5 minutes. Season bread crumbs with salt and pepper and sprinkle evenly over puree. Gratin may be prepared up to this point 2 days ahead and chilled covered.

Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.

To make fried sage leaves:

In a small skillet heat 0.125 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.