sUNCHOKE
Sauce
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@outlook.com
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.
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.
Step 3
Add Potatoes & Sunchokes to the stock pot.   Add water and bring to a boil.  Then reduce to a simmer.
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.
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!
SUNCHOKE SAUCE

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