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.