Yikes! The Hurricane messed up dinner!

[drloverde]

I was so happy to see that this month's CL featured Sunchokes. I cooked with them once a few years ago and really liked them.

I am having folks over for dinner tomorrow night (Wednesday) and wanted to make the Sunchoke and Tomato Gratin. However, due to the multitude of hurricanes (I am so sorry for the Florida folks...) there is not a sunchoke to be found in Los Angeles; let alone 2 pounds worth.

So...do you all think I can substitue zucchini for the sunchokes in the gratin recipe (page 226 CL Oct. '04).

If not, what can I use instead? Thoughts?

-Dena.

[tbb113]

From foodsubs.com

Jerusalem artichoke = sunchoke = sunroot = topinambour = girasole Equivalents: One cup sliced = 150 grams Notes: These look like small, knobby potatoes, but they have a crisp texture and an interesting earthy flavor. You can eat them raw, stir-fry them, or bake them like potatoes. It's best not to peel them, but you'll want to scrub off the dirt. If you slice them, dunk them immediately in acidulated water to keep them from discoloring. Substitutes: artichoke hearts (Artichoke hearts are less crunchy, but their flavor is somewhat similar flavor to Jerusalem artichokes.) OR potatoes (This is a good substitute if the recipe calls for the Jerusalem artichokes to be baked.) OR water chestnuts ( These have a similar texture to Jerusalem artichokes.) OR jicama ( This is less expensive than Jerusalem artichokes. The texture is similar, but the flavor is completely different)

[drloverde]

All true - potatoes are a good substitute. But then it just becomes a gratin - not as exciting. I thought the zucchini might make it more exciting. But you're right; I may go the artichoke heart route.

Thanks!
Dena.