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Heavenly Jerusalem Artichoke Pure
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.
1 lb.   Sunchokes, scrubbed but not peeled and sliced thin  
  Olive oil  
  Lemon juice if desired  
1 drop   SteviaClear  
  Sea salt to taste  
1 Steam the sunchokes until soft. Place in a blender with enough cooking water to blend and pure until smooth.
2 Transfer to a bowl and add the remaining ingredients. Adjust to taste.
Servings: 4
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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