Creamy Sunchoke Puree

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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.

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