Tuesday, December 6, 2011

Sunchoke Mashers

This week we're featuring another under-utilized tuber, the Sunchoke (aka Jerusalem artichoke). 

Maybe you're limiting starches in the evenings to help reach a weight loss goal or perhaps you've discovered that nightshades just don't work for you. Whatever your motivation, this fresh twist on an old favorite elegantly conquers the great potato void. Embodying the word comfort food with their creamy texture and mild flavor, these choke mashers are a welcome side at any dinner.

  • 2-3 pounds f Jerusalem Artichokes (aka Sunchokes)
  • 1-2 cloves of garlic
  • 2 TB Extra Virgin Olive Oil
  • Himalayan Salt and black Pepper to taste
  • 1/2 cup unsweetened, plain Hemp Milk

Rinse and wash the Sunchokes cutting off and discarding any long tails. Place in a large stockpot and fill with 1 inch of water. Add sprinkle of HImalayan Salt. Bring to boil, reduce heat to medium high with lid on top. Keep an eye on the water level and continue adding more water in small increments as needed (too much water will make them mushy). 

Meanwhile, using garlic press, crush garlic cloves and place into small skillet with drizzle of olive oil. Saute the garlic until light brown. Add to Sunchokes while cooking.

Cook Sunchokes until the larges pieces are tender in the middle, generally between 30-40 minutes. Remove from stove top. Make sure water is boiled down or pour off remaining water. Add olive oil and 1/2 cup hemp milk. Using hand immersion blender or manual potato masher/ricer, blend sunchokes until they have a creamy consistency. Top with chives and an extra drizzle of olive oil.

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