Sunchoke Puree
Ingredients
3 sunchokes
ΒΌ C almond milk
Pesto (optional)
Preparation
Scrub, peel, and quarter each sunchoke. Boil on the stove top for about a half an hour. Test with a fork to see if it is tender. Once tender, then strain the water off the cut sunchokes. Put the sunchokes into a high speed blender, add some almond milk and serve as a puree. If you wish to make a soup, add more water to the blender, ladle it into bowls and put a dollop of pesto in the middle.
Tags: gluten free, pesto, sunchoke