I bought sunchokes (or Jerusalem artichokes) at the farmer's market thinking I'd make a salad. Over the course of the day, as I mentally thought out my evening's menu (scallops with ramp butter over a sunchoke puree), I realized I would need more sunchokes. By the time I left work, the market was closed so I was out of luck. I still wanted to make a puree that was springy and somewhat lighter than potato. I picked up a celery root and one potato and it turned out wonderfully. It's tasty and like and has the consistency of whipped cream. It has a little bit of an artichoke taste (even though sunchoked/Jerusalem artichokes are not at all related to artichokes). It works very well under scallops, and would work equally well as a base for short ribs. Definitely a keeper!
Serves 2-3
Ingredients:
1/2 a large or 1 small russet potato, peeled and cut into 1 inch pieces
1 medium-sized celeriac/celery root, peeled and cut in half and then into 1/2 inch slices
2 large sunchokes, peeled and cut into 1 inch pieces
1/2 cup half and half, warm
