Sunchoke Mash
- Number of Servings: 1
Ingredients
1lb sunchokes/jerusalem artichokes1/4 cup hemp milk1 tbsp olive oilHimalayan salt and black pepper to taste1 tbsp herbs (rosemary, basil, parsley, thyme, chives, etc.) OR 1 tsp Dash of Spring1 tbsp parmesan cheese (optional)1 cloves garlic (optional)
Rinse and wash the Sunchokes cutting off and discarding any long tails. Place in a large stockpot and fill with 1 inch of water. Add sprinkle of HImalayan Salt. Bring to boil, reduce heat to medium high with lid on top. Keep an eye on the water level and continue adding more water in small increments as needed (too much water will make them mushy).
Meanwhile, using garlic press, crush garlic cloves and place into small skillet with drizzle of olive oil. Saute the garlic until light brown. Add to Sunchokes while cooking.
Cook Sunchokes until the larges pieces are tender in the middle, generally between 30-40 minutes. Remove from stove top. Make sure water is boiled down or pour off remaining water. Add olive oil, cheese, and 1/4 cup milk. Using hand immersion blender or manual potato masher/ricer, blend sunchokes until they have a creamy consistency. Top with chives.
Serving Size: 1
Meanwhile, using garlic press, crush garlic cloves and place into small skillet with drizzle of olive oil. Saute the garlic until light brown. Add to Sunchokes while cooking.
Cook Sunchokes until the larges pieces are tender in the middle, generally between 30-40 minutes. Remove from stove top. Make sure water is boiled down or pour off remaining water. Add olive oil, cheese, and 1/4 cup milk. Using hand immersion blender or manual potato masher/ricer, blend sunchokes until they have a creamy consistency. Top with chives.
Serving Size: 1
Nutritional Info Amount Per Serving
- Calories: 460.0
- Total Fat: 16.0 g
- Cholesterol: 0.0 mg
- Sodium: 47.3 mg
- Total Carbs: 80.2 g
- Dietary Fiber: 0.0 g
- Protein: 16.5 g