I have found a new love in the produce department: sunchokes. I’ve definitely eaten sunchokes before when dining out and have heard so much about them, but I never actually cooked with them myself. I combined my sunchokes with potatoes to make a beautifully creamy, super flavorful puree.
Sunchokes are knobby-looking vegetables- almost resembling fresh ginger. They can be found at farmer’s markets or in the produce department of your grocery store. They are also known as “Jerusalem artichokes” which is interesting as they don’t exactly taste anything like artichokes. However, they do provide an interesting flavor of their own. They are rich in fiber, low calorie, low carb, and provide several nutrients and vitamins such as iron, magnesium, calcium and potassium.
The only pain about these little guys is peeling them before preparing. Once peeled, they can be roasted, boiled, fried, steamed, pickled, etc. I loved the flavor profile of the sunchokes combined with potatoes for an elegant puree. I think next time I prepare them it will be in a delicious hash recipe with a poached egg and hollandaise sauce… mmm I already can’t wait.
For this recipe you will need:
6 large sunchokes, peeled & cut into 1″ cubes
3 large russet potatoes, peeled & cut into 1″ cubes
1/2 cup chicken stock, warmed
4 Tbsp unsalted butter, melted
Salt & Pepper to taste
*It’s important to make sure the sunchokes and potatoes are roughly the same size so they will cook evenly.*
Combine the sunchokes and potatoes in a large pot and fill with cold water until it reaches the top of the vegetables. Bring the water to a boil and cover with a lid. Cook until you can easily pierce a knife through the potatoes and sunchokes.
Drain the veggies and add to a blender or food processor.
Blend with the chicken stock, butter, salt & pepper until smooth.
Season with more salt & pepper to taste if necessary.
*For a Whole 30 approved recipe, simply replace the butter for ghee or clarified butter.*