General

Up your seafood game with this tasty sunchoke purée

Jerusalem artichoke also called sunroot, sunchokes, earth apple, or topinambour close-up on the table. horizontal top view from above Photo by AS Food studio/Shutterstock

This rich, delicately flavoured accompaniment goes well with seafood, as well as pork and chicken. Knobby, brown, nutty-tasting sunchokes are a tuber of a plant in the sunflower family, so people with sunflower allergies should steer clear.

1½ lbs sunchokes
2 tbsp white vinegar
¼ cup half-and-half cream (or more, if needed)
¼ cup butter
Sea salt, to taste

1. Peel sunchokes, and cut into 1″ chunks, immediately placing them in a vinegar-water solution to prevent browning.

2. Bring a large pot of salted water to a boil. Drain sunchokes, add to pot, and cook until they pierce easily with a fork, about 20 minutes.

3. Drain, then purée (in batches, if necessary) in a food processor or blender with cream and butter. Check consistency—the purée should be light and smooth—and add more cream, if necessary. Season to taste. Serves 4.

TIP The purée can be made ahead, refrigerated, and reheated before serving.

Sign up for our newsletters

By submitting your information via this form, you agree to receive electronic communications from Cottage Life Media, a division of Blue Ant Media Solutions Inc., containing news, updates and promotions regarding cottage living and Cottage Life's products. You may withdraw your consent at any time.

Weekly

The latest cottage-country news, trending stories, and how-to advice

Bi-weekly

Fix-it info, project ideas, and maintenance tips from our DIY experts

Monthly

Nature and environment news and inspiration for people who love to get outside

Weekly

Need-to-know info about buying, selling, and renting cottage real estate

Five-part series

Untangle the thorny process of cottage succession with expert advice from lawyer, Peter Lillico