| Prep: 15 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 34g | 20g | 26g |
| sugars | fibre | protein | salt |
| 6g | 6g | 12g | 0.4g |
Why I Love French Jerusalem Artichoke and Zucchini Gratin with Coconut Milk, Curry and Cashews
When my husband Faisal first served up his version of Jerusalem Artichoke and Zucchini Gratin with Coconut Milk, Curry and Cashews, I was blown away. It was a dish that not only exhibited the rich, earthy flavors we associate with French cuisine, but also hinted at the aromatic spices of the Indian subcontinent. Faisal, with his genius touch, had turned a traditional French recipe into a masterful blend of two cultures, much like our own blended lives. And oh, the revelation it was!
A Symphony of Flavors
The artichokes, with their nutty, sweet taste, combine wonderfully with the succulent zucchini, their flavors further enhanced by the glorious coconut milk and curry concoction. The pleasant piquancy of the curry powder, a nod to my Gujarati roots, brings a delightful twist to classic French cuisine. That final touch of crunchy cashews adds an unexpected layer of texture, making this dish an orchestra of flavors, a symphony of cultures.
Inspiration across Cultures
Faisal drew his inspiration for this fusion feast from a dish he tasted at Jean-Georges restaurant, a favorite of ours during our New York escapades. Renowned chef Jean-Georges Vongerichten is celebrated for his ability to infuse classic French culinary techniques with flavors from around the world, much like this recipe.
As for pairings, this gratin pairs magnificently with roasted meats or fish dishes, such as a simple, pan-seared salmon, or a traditional roast chicken. The creaminess of the gratin is a lovely foil for the rich flavors of the meat.
With Jerusalem Artichoke and Zucchini Gratin with Coconut Milk, Curry and Cashews, we celebrate a marriage of French and Indian cuisines, each bite a testament to the beautiful dance of blending cultures, much like the rhythm of our family life. This dish, to me, is more than just a recipe, it’s a lesson in love, adventure and harmonious coexistence.
What You’ll Need
- 2 lbs of Jerusalem artichokes
- 3 medium zucchinis
- 4 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of curry powder
- 14 ounces of coconut milk
- 1 cup of grated Parmesan cheese
- 1 cup of unsalted cashews, lightly toasted and roughly chopped
- Fresh parsley to garnish
Method
Step One
Preheat your oven to 350°F (175°C). Wash and peel the Jerusalem artichokes and the zucchinis, then cut them into thin slices.
Step Two
Heat the olive oil in a large, oven-safe skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Step Three
Add the sliced Jerusalem artichokes and zucchinis to the skillet. Season with salt, black pepper and curry powder, and cook for about 10 minutes, or until the vegetables start to soften.
Step Four
Pour the coconut milk over the vegetables and gently stir to combine. Reduce the heat to low, cover, and simmer for about 10 minutes.
Step Five
Add in the grated Parmesan cheese, stirring until it melts and is well incorporated. Sprinkle the toasted and chopped cashews on top.
Step Six
Move the skillet into the preheated oven and bake for about 20 minutes, or until the top becomes golden brown and crispy.
Step Seven
Remove from the oven and allow to cool slightly before serving. Garnish with fresh parsley just before serving. Enjoy your Jerusalem Artichoke and Zucchini Gratin with Coconut Milk, Curry and Cashews!
