Sunchoke Mash
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Sunchoke Mash calories by ingredient
Number of Servings: 1
Ingredients
-
1lb sunchokes/jerusalem artichokes
1/4 cup hemp milk
1 tbsp olive oil
Himalayan salt and black pepper to taste
1 tbsp herbs (rosemary, basil, parsley, thyme, chives, etc.) OR 1 tsp Dash of Spring
1 tbsp parmesan cheese (optional)
1 cloves garlic (optional)
Directions
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
