Silky mashed sunchokes

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This is one of those recipes that couldn’t be more simple. Inspired by the amazing root vegetables that are all over the market this time of year and my recent internship at the Domaine de la Corniche where I learned that less is more, I bring you this silky, nutty, can’t-quite-put-your-finger-on-it purée that eats like a jazzed-up mashed potato. There’s something so intoxicating about the flavor of sunchokes and while I love to roast them in olive oil until they’re almost confit with beets and parsnips or sautée them in butter and herbs, the simplicity of this particular recipe was perfection. It’s just sunchokes, amplified by the addition of salt and pepper, milk and cream to get the fabulous, smooth texture that kinda made me want to forget mashed potatoes all together. If you can find sunchokes, or Jerusalem artichokes, in your area, I highly suggest making this minimalist dish.

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Silky mashed sunchokes

1 lb sunchokes
1/4 C milk
1/3 C cream
Salt and pepper

This is so easy. Peel the sunchokes (this may be the hardest part! Try to choose cylindrical sunchokes that don’t have a lot of bits jutting out. The more even they are to being with, the easier your job will be!). Cut into regular-sized pieces. Heat water in a large saucepan as if you were making mashed potatoes. Once boiling, add a pinch of sea salt, and the sunchokes. Cook for about 10 minutes, depending on the size of your sunchokes. They’re done when pierced easily with a fork. Drain them and return to the pan. Using a potato masher or whisk, begin to purée the sunchokes. Slowly stir in the cream, and then the milk, stopping if the mixture gets too liquid. Once all the dairy is incorporated, season with salt and pepper. To get a really silky texture, mix with a hand mixer for about 2-3 minutes more. Serve immediately.

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One thought on “Silky mashed sunchokes

  1. Pingback: Celery root purée with hazelnuts | à l'américaine

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