- Smoked Trout Fillets
- Spinach
- Red Onion
- Potatoes (small) fingerling or similar
- Whole grain mustard
- Sherry Vinegar or Red Wine Vinegar
- Asparagus
Hearty Sunckoke and kale casserole is an adult take on the classic Mac and cheese!
Ingredients List
| Sunchokes | 3 |
| Bunch of Kale | 1 |
| Shallot | 1 |
| Butter | 2 Tablespoons |
| Flour | 3 Tablespoons |
| Fontina cheese | 4 ounces |
| Egg noodles | 6 ounces |
| Garlic | 2 Cloves |
| Smoked paprika | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Cayenne pepper | 1 teaspoon |
| Milk | 2/3 cup |
Instructions
1
Preheat oven to 450 degrees. Heat large pot of water to boil.
2
Peel and medium slice sunckokes. Wash and separate leaves of kale discard stems. Chop kale leaves. Peel and thinly slice shallots. Mince garlic cloves.
3
Grate fontina cheese on large side of a box grater.
4
Cook egg noodles in pot of water until al debate, approximately 7-9 minutes.
5
Sauté olive oil and sunckokes in sauté pan for 5 minutes. Add garlic, shallot and kale to the pan, cook 2-3 minutes stirring occasionally. Gradually add in upto 1/3 cup of water to pan until kale is wilted.
6
Drain pasta and put aside in casserole dish. In a sauce pan melt butter on low-medium heat. Slowly whisk in flour and spices. Add in milk and grated cheese while continuing to whisk mixture until cheese is melted.
7
Combine kale mixture with the cheese sauce, then add to the casserole dish. Mix all ingredients thoroughly. Place in oven for 10-12 minutes. Enjoy!
