Sunchoke Puree

robert.c.brown15

Do you think I can just substitute the celery root for sunchoke in the chefsteps celery root puree recipe?

Steve_Dunham_145440

It sounds like it'd work to me - the sunchoke purée in the Alinea cookbook is just sunchokes simmered in heavy cream, and then blended with just enough of the heavy cream to get the texture you want. But I usually add potatoes to my sunchoke (and celery root) purées.

After you take it out of the bath and chill for a sec (cool enough to handle), I'd feel through the bag to see if it's softened up enough. (Throw it back in if it needs more time.) They seem to take longer than potatoes to cook, but I think they'd be close to celery root.

You can also stick a few in the ground and get a never-ending supply of sunchokes - they're reportedly quite prolific. (I'll find out next year.)