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Sunchoke Puree

sunchoke-puree [1]
Ingredients
3 sunchokes
¼ 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 [2] in the middle.

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