While shopping last week I spotted some rather nice Jerusalem artichokes
going cheaply (I can't resist a bargain.-) so naturally I bought them.
Previously I've always peeled them and then boiled them with a little
lemon juice, but I felt like something richer this time. A white sauce
came to mind and since we have recently bought a dozen packets of Scheese
I thought I might as well make a scheese sauce.

UK readers will be interested to know that the recipe for scheese has
been altered. It now contains some (vegan) lactic acid, which gives the
scheese more of a tang and a cheesier flavour. It is also nowhere near as
powdery as it used to be. It is now an eminently suitable alternative for
cows' milk cheese.

Jerusalem Artichokes au gratin
------------------------------

1-1/2 lb	Jerusalem Artichokes, scrubbed
2		cloves
3 tablespoons	wholemeal flour
2 cloves	garlic, crushed
2 cups		soya milk
1/2 lb		Scheese/Soymage
1 teaspoon	black pepper
1 teaspoon	yeast extract/vegetable stock
4 tablespoons	breadcrumbs

Place the Jerusalem Artichokes in some cold water with the cloves and
bring to the boil. Leave simmering till the artichokes are very tender
and the skins peel off easily.

Mix some of the soya milk with the flour in a pan and form into a smooth
paste. Now heat the paste slowly. Grate the scheese and add to the pan,
saving a little for the top if you like. Crush the two cloves of garlic
and add to the pan, stirring continuously. Slowly add the rest of the
soya milk while continuing to stir. Add the black pepper and the yeast
extract and continue stirring till the mixture is thick, but still
pourable.

Place the artichokes in cold water and leave till cool to touch. Peel the
skins off the artichokes and place the artichoke pulp in a casserole
dish. The pulp should be mushy and soft. Discard the cloves.

Add the white sauce to the casserole dish and combine thoroughly. Scatter
the breadcrumbs on top and sprinkle any remaining scheese that you have on.

Place high up in a hot oven 350 deg F./180 deg C. for about fifteen
minutes or until the breadcrumbs have browned on top.

Serve with some steamed broccoli.