By Iron Chef Leftovers
A few weeks ago, Coltrane and I went to a cooking class at Le Gourmand and one of the items on the menu involved Jerusalem Artichokes, also known as Sunchokes. What is a sunchoke you ask, well here is your answer (from wikipedia):
The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from Eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.
Mrs. Iron Chef is not much of an advernturous eater, so I haven’t really played with Sunchokes over the last couple years and just forgot how good they were until the class. Well, flash forward to last Sunday – I am wandering through the Farmer’s Market in Ballard and what do I see, but some amazing looking sunchokes. I think to myself, “Iron Chef, those are calling your name for a nice sunchoke puree.” So I buy a pound and bring ‘em home.
Flash forward to tonight – I make my puree. Sunchoke puree is a flavorful, nutty, slightly sweet dream. A recipe so easy, a caveman can do it:
The Software
1 lb Sunchokes, rinsed. You can peel them but your don’t have to.
1/2 cup Chicken Stock
1/4 cup Vermouth (or any white wine)
1 teaspoon minced onion
salt and pepper
The Puree
Cut the sunchokes into 3/4 inch pieces. Combine all the ingredients in a pot and bring to a boil. Once at a boil, reduce heat and simmer covered until sunchokes are easily pierced with a fork, about 8 minutes. Transfer the solids to a blender with half the braising liquid and puree until smooth. You are looking for the consistency of slightly thin mashed potatoes. Add more liquid if necessary to the puree. Taste. Season with salt and pepper. Server as you would mashed potatoes.
Notes
Personally I had mine tonight with some sautéed Fiddlehead Ferns, but turkey would work well too; if you want to be boring. Sunchokes are also delicious raw.
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