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.