Jerusalem Artichoke or Sunchoke Puree

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5 from 5 votes

A creamy, velvety smooth puree is a sunchoke recipe everyone will love. Makes about 3 cups.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: French

Keyword: sunchoke puree recipe

Servings: servings

Calories: 136kcal

Author: Alan Bergo

Cost: 10

Equipment

1 Highspeed blender or food processor
1 3 quart saucepot
1 Cheesecloth optional
1 wooden spoon

Ingredients

2 lbs sunchokes
8 oz heavy cream
2 tablespoons unsalted butter
½ teaspoon kosher salt plus more to taste
A few gratings of fresh nutmeg, to taste optional

Herb Bouquet

2 small sprigs of fresh thyme
2 fresh sage leaves

Instructions

Tie the herbs in the cheesecloth and reserve.
Trim the sunchokes and peel them.
Thinly slice the sunchokes about ¼ inch thick.
Put the sunchokes and cream in a sauce pot about 8 inches in diameter. Cover with a round of parchment paper and bring to a simmer.
Put the herb bouquet in the bottom of the pot if using to ensure it infuses into the cream.
Cook for 15-20 minutes, stirring occasionally, until the liquid is nearly absorbed and you can see the pan when a spatula stirs the mixture. Discard the herb bouquet, pressing the liquid out with a wooden spoon.
Transfer the sunchokes to a highspeed blender or food processor, add the butter and salt and puree until smooth. Double check the seasoning for salt and pepper and adjust until it tastes good to you.
The puree will keep in the fridge for 4-5 days. You can keep it in a warm oven covered with parchment before serving.
You can serve the puree as a simple dollop on a plate, or it can be garnished with toasted nuts, fried sage or fresh cut chives.

Video

Notes

Mashed Sunchokes

Cook the sunchokes per the recipe. Instead of using a highspeed blender, puree them in a food processor, scraping down the sides occasionally to get it as smooth as possible.

Unpeeled Sunchoke Puree

Unpeeled sunchokes are more difficult for some people to digest and I recommend trying the peeled version first. To make it, follow the recipe using 1.5 lbs whole, unpeeled sunchokes instead of peeled.

Nutrition