Creamy Sunchoke Puree

Creamy Sunchoke Puree

  • Prep: 20 min
  • Cook Time: 23 min
  • Total: 43 min
  • Serving: Serves 4-6

Sunchoke is also known as a Jerusalem artichoke. Although it visually resembles ginger, it has a consistency much like potatoes but with a sweeter and nuttier flavor.


  • 1 bag of Sunchokes
  • 3 cloves of garlic, minced
  • 1/2 cup of chicken stock
  • 1 shallot, chopped
  • Sea salt and freshly ground black pepper
  • 1 teaspoon sage


  1. Place a pot of water over high heat and bring to a boil
  2. In the meantime, scrub the sunchokes with a vegetable brush, removing all the dirt and grit and then add to the boiling water; boil for 20 minutes.
  3. In a medium-sized sauté pan, heat the butter over medium-high heat and sauté the shallots and garlic until soft and translucent, about 3 minutes.
  4. Place the boiled sunchokes, sage and the sautéed garlic and shallots into a food processor and process until creamy, while slowly pouring in the chicken stock.
  5. Season with salt and pepper and then transfer to a serving bowl.

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