- 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
- Place a pot of water over high heat and bring to a boil
- 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.
- 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.
- 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.
- Season with salt and pepper and then transfer to a serving bowl.