Creamy Sunchoke Puree
Sunchokes (aka Jerusalem artichokes) are woody-looking tubers found on rhizomes. Don’t let their looks fool you. They cook up soft, sweet, and delicious. This smooth, creamy, rich sunchoke puree makes a nice alternative to mashed potatoes alongside any protein and vegetable combo.
If you’re looking for something more rustic, try our recipe for Roasted Sunchoke Puree.
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.