| Heavenly Jerusalem Artichoke Pureé |
| Also known as 'sunchoke', this easy to prepare comfort food looks and feels like mashed potatoes. It has no relationship to the artichoke, but is a relative of the sunflower, with a nutty-like flesh and a sweet and crunchy taste sweet. It provides a good source of potassium and vitamin C. |
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| 1 lb. |
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Sunchokes, scrubbed but not peeled and sliced thin |
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Olive oil |
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Lemon juice if desired |
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| 1 drop |
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SteviaClear |
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Sea salt to taste |
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| 1 |
Steam the sunchokes until soft. Place in a blender with enough cooking water to blend and pureé until smooth. |
| 2 |
Transfer to a bowl and add the remaining ingredients. Adjust to taste. |
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| Servings: 4 |
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| Cooking Tips |
| Choose firm sunchokes that are not moldy, soft or wrinkled. Some sunchokes will have dark brown skin while others will be light brown in color, like ginger. |
| Refrigerate, unwashed, in a plastic bag for up to 1 week. |
| Dip cut sunchokes into a lemon juice and water mixture to prevent discoloration. Refrigerate sunchokes this way up to several days. |
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