- Sunchokes 8 ea
- Garlic 4 cloves
- 1 shallot
- Heavy cream 1 cup approx
Method of prep
Puree: saute the garlic and shallot. Add 6 peeled and diced sunchokes and saute another minute or 2. Add cream and cook on low until tender and reduced by half. Puree and add cream or stock if necessary.
Chips: shave on mandoline and dehydrate for 2 hours on vegetable setting. Fry and remove quickly.
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