PKD Recipes

Ingredients
8 sunchokes
1 tsp olive oil
½ small onion chopped
2 cloves
1 cinnamon stick
few sprigs of fresh thyme
1 bay leaf
2 C. water
dash of Himalayan pink salt to taste

Preparation
Peel the sunchokes and chop coarsely. Heat olive oil in a pan and add the chopped onion, 2 cloves, cinnamon stick, and sprigs of thyme. Once the onion becomes translucent and slightly caramelized, add two cups of water and the cut up sunchokes. Bring to a boil then simmer for about 30 minutes until tender. Remove the whole spices. Add the sunchokes to a blender, strain the liquid and add (with the whole spices removed) to the blender. Purée. If more water is needed, add either almond or more water. Heat and serve with a dollop of pesto or sprinkle with little thyme leaves or float bits of fresh spring onion.