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+ servings

Sunchoke Purée

This goes beautifully underneath proteins, such as pan-seared salmon. It comes together easily, is full of flavor, low in carbs and helps keep blood sugar from spiking.
Course Side Dish
Servings 6

Equipment

  • Steamer basket
  • Large, lidded potFood processor or blender

Ingredients
  

  • 3/4 lb. washed scrubbed and peeled sunchokes
  • A bowl of lemon water about 4 cups of water and 2 tsp lemon juice (to keep the peeled sunchokes from browning, or oxidizing)
  • 2 Tbsp half & half
  • 2 Tbsp Sigona's Fresh Press extra virgin olive oil such as Chiquitita (the 2022 Portuguese crop of Chiquitita produced an olive oil that was buttery and rich)
  • Salt & pepper to taste

Instructions
 

  • Chop peeled sunchokes into about 2-inch chunks, all equal in size. Add them to a steamer basket over boiling water, cover and allow to steam about 10 to 15 minutes or until fork-tender.
  • Transfer the steamed sunchokes to a food processor or blender. Add in the half & half. With the blade running, drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.

Video

Notes

Suggested pairings: pan-seared salmon steamed or grilled asparagus:
Pan-seared salmon
Asparagus recipes
Keyword dinner, purée, sunchokes
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