another new root vegetable

Sunchokes, also known as Jerusalem artichokes, are bumpy, tan-skinned root vegetable that resembles ginger root but is actually a variety of sunflower root. You can find sunchokes sold in bulk at some grocery stores or in a one-pound package from “Melissa’s” produce called Sunflower chokes. Sunchokes have a sweet nutty flavor similar to potato or jicama. Serve sunchokes raw in salads or a crudités platter, sautéed, steamed, or boiled as you would potatoes and then mashed. When purchasing sunchokes, select chokes that are firm, and avoid any that are soft or wrinkled.

I served my sunchoke puree with a piece of seared salmon and a little salad of cocktail tomatoes and olives in a blood orange-fresh oregano vinaigrette.

Sunchoke Puree

1 pound peeled sunchokes, cut into 2-inch pieces
1 cup chicken stock or broth
1 cup heavy cream
Salt and freshly ground black pepper

Simmer sunchokes in chicken stock over medium heat until tender about 10 minutes. Add cream and simmer for an additional 5 minutes, watching closely so that the liquid doesn’t boil over.

Remove from heat and using a slotted spoon, transfer sunchokes to a food processor or blender. Bring the liquid to a boil, reduce heat and simmer until reduced to 1/4 cup. The liquid will be tan and very thick. And 2 tablespoons of the reduction to the food processor and puree until smooth, adding a little more of the liquid, if needed. Season with salt and pepper and serve.

Serves 4