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sUNCHOKE
Sauce

Instructor: Richard Feroze
416.710.8126

Richard.Feroze@outlook.com

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Ratio Formula
4 Parts Vegetable : 1 Part Water

Ingredients List

  • 1 Large Russet Potato.  Peeled & Diced
  • 1 White Onion, Sliced
  • 4 Cloves Garlic, Sliced
  • 4 Sunchokes, Peeled & Diced
  • 2 Cups Water
  • 2 Cloves, Toasted & Ground
  • 2 Peppercorns, Toasted & Ground
  • 2 Bay Leaves
  • Salt & Pepper, To Taste

Step 1
The Jerusalem artichoke, also called Sunchoke, is a species of sunflower native to eastern North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.
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Step 2
In a medium size stock pot on medium heat, saute onions and garlic with a tbsp of vegetable oil until soft and tender.  The onions and garlic should have no colour.

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Step 3
Add Potatoes & Sunchokes to the stock pot.   Add water and bring to a boil.  Then reduce to a simmer.


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Step 4
Once liquid is lowered to a simmer, add spices and bay leaves.  Cover with lid and simmer until root vegetables are tender and soft to the touch.
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Step 5
Remove from heat.  Using a hand blender, blend liquid to a fine, smooth sauce-like consistency.  Add more water and adjust with Salt if necessary to get your ideal sauce-like consistency.  Serve Hot!

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SUNCHOKE SAUCE

A rich and hearty sauce, perfect for those cold autumn and winter nights.


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Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
Richard.Feroze@Outlook.com
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