Sunchoke velouté
Inspired from a recipe found on Elle à Table
Servings 4
Ingredients
- 1 lb sunchokes
- 1 shallot
- 1 tbsp olive oil
- Pinch of salt
- 1 tbsp whole milk yogurt or sheep’s milk
- A drop truffle oil optional – for 12 months and older
Instructions
- Peel the sunchokes. They are a pain to peel, but that’s about the most challenging part of this recipe! Cut them up in pieces.
- Peel and dice the shallot (don’t cry, it’s ok!) Put the diced shallot in a dutch oven with the olive oil on low to medium heat, let it “sweat” without browning.
- Add the sunchokes and add enough water to cover them. Add a pinch of salt. Bring to a boil, cover, lower the temperature and simmer for about 45 mn, until the sunchokes are soft (check them with a knife like you would a boiled potato).
- Put the whole thing in a blender and mix. You can let cool and refrigerate for later, or serve right away.
- When serving, reheat if needed and add the yogurt, and truffle oil if desired.
Related baby recipe:
- Sunchoke puree (5-6 months): Peel, dice and steam the sunchokes for 15 mn, until soft. Mix with some milk to obtain desired consistency. (You can mix with some boiled potato for a milder taste).
Notes
Age: 6-8 months (be sure to have your child taste shallots with another known ingredients in case of any allergies.) Sunchoke can also be made as a simple puree (see recipe below), from 6 months on, just like artichoke. It does cause gas in some cases, so monitor your child to see if he digests it well.
Health benefits: Sunchokes are very high in fiber. They also contain vitamin C, phosphorus and potassium and are a very good source of iron.