1 pound whole sunchokes1 medium onion1 tsp. olive oila few pinches salt and pepper2 Tbls. flour2 Tbls. canola oil1 quart chicken stock1/2 tsp ground sage1/4 tsp. white pepper
salt to taste
Preheat oven to 375 degrees. Begin by scrubbing the sunchokes under cold water with a stiff brush.Slice into 1/4 inch slices. Peel and cut onion into quarters. Grab an oven proof dish and add the sunchokes and onion. Toss with olive oil and sprinkle with salt and fresh cracked pepper. Place in oven and cook for about an hour or until fork tender.
In a medium sized sauce pan make a roux with the flour and canola oil. Cook the flour in the oil on low heat until a very light golden color. Add the stock, the roasted sunchokes and onion, sage, white pepper and salt. Take an immersion blender and puree until smooth. Cook for an additional 10-15 minutes until thickened. Add stock if needed. Makes about 6 servings.
Adapted from Feral Kitchen
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This recipe was most recently featured in
Boston Organics Newsletter No. 11 of 2014.