Sunchoke Purée

January 31, 2017

Sunchoke Purée

Sara Jones, Tucson CSA

This purée can be served with a number of grilled or roasted fish or meat dishes. Garnish with fresh herbs for brightness.

1 pound sunchokes, scrubbed clean and chopped into 1” pieces

2 cloves garlic

½ cup heavy cream

¾ -1 cup vegetable or chicken broth

Salt and freshly ground pepper, to taste

In a heavy saucepan bring ¾ cup broth and ½ cup heavy cream to a low simmer. Add sunchokes and garlic, cover and cook for about 30 minutes until sunchokes are tender throughout. Cool slightly and add ingredients to a blender or food processor, adding additional broth if needed to get desired consistency. Season with salt and pepper.

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