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.
- 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
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.
Keyword dinner, purée, sunchokes