Smooth, creamy, rich & sweet.  Serve this puree as a starch side dish with any protein and vegetable combo.

This recipe is smoother and creamier than our more rustic roasted sunchoke puree recipe.  They’re both really good, it’s just a question of what style you’re in the mood for.

Ingredients:
1lb Sunchokes (aka Jerusalem Artichokes), peeled & cubed
1 ½ cups of Heavy Cream
2 Bay Leaves
1 tsp Kosher Salt

Directions:
1. In a saucepan combine the sunchokes, cream, bay leaves and tsp of salt.

2. Bring the cream to a simmer and cook until the sunchokes are tender.

3. Remove the bay leaves and move the rest of the mixture to a blender. Puree until smooth.

4. Serve.

_________
Browse More:
Sunchoke Recipes