Sunchoke Trilogy

Have you ever tried Jerusalem artichoke, also known as sunchoke, sunroot, wild sunflower, topinambour, or earth apple? If not, you're in for a treat! Let's create a delicious and satisfying dish using this unique ingredient that will be turned into three different texture: mashed, roasted and crisps. Jerusalem artichoke is not actually an artichoke, but rather a root vegetable that is native to North America. It has a sweet and nutty flavor with a hint of artichoke, making it a versatile ingredient in many recipes. The dish showcases the natural flavors of the sunchoke, allowing its unique taste to shine through. With just a few additional ingredients like garlic, herbs and butter, you can create a dish that is both healthy and flavorful. Sunchoke has many health benefits as well. It is high in fiber, which aids in digestion and promotes a healthy gut. It also contains essential vitamins and minerals, such as iron, potassium, and vitamin C.

Sunchoke Trilogy

Course: Entrees

Cuisine: French

Keyword: healthy food, root vegetables, vegetarian

Prep Time: 35

Cook Time: 45

Total Time: 1 20

Servings:

Calories: 250kcal

Cost: $10

One perfect ingredient, 3 ways to cook it

Print Recipe

Equipment

1 High powered blender
1 Baking tray
1 Frying pan
1 Saucepan
1 Rubber spatula
2 Pastry bowls

Ingredients

Sunchoke Puree

500 g Sunchokes
150 g Potatoes
100 g Chicken stock
50 g Butter

Roasted Sunchokes

650 g Sunchokes
30 g Melted butter
10 g Fresh thyme, bay leaf
50 g Garlic cloves

Sunchoke Crisps

150 g Sunchokes

Instructions

Roasted Sunchokes

Preheat fan oven to 425ºF/220ºC. Scrub and wash sunchokes thoroughly. Leave them immersed in water until ready to use. Drain and cut into wedges. In a large bowl, rub roots with melted butter and season with chopped thyme, salt, pepper, bay leaf and crushed garlic cloves. Bake for about 40 minutes until golden brown and fork tender. Keep warm in the turned off oven along with the chips and skins.

Sunchoke Puree

Scrub and wash sunchokes and potatoes thoroughly. Peel and save skins. Keep peeled roots immersed in water until ready to cook. Cook roots in salted water until fork tender, for about 30 minutes. Drain and transfer sunchokes and potatoes to the blender. Add some of the hot chicken stock – give a few pulses. Add the cubed butter and blend well. Add more liquid if needed. Season with salt and pepper to taste. Transfer sunchoke puree to a saucepan; keep warm until ready to serve.

Sunchoke Crisps/Skins

Cut sunchokes into thin chips. Keep chips in cold water until ready to use. Drain, pat dry and fry. Season with salt and pepper while still hot. Reserve sunchoke chips on a tray warm in the oven. For the skins, drain pat dry and spread onto a baking tray. Season with salt and pepper and toast in the oven for about 15 minutes until crispy.