' Tini's For Weenies ' Recipe
BEET KRAUT, PICKLED MUSHROOM, SUNCHOKE CREAM
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Ingredients
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Sunchoke Cream
Method
Sunchoke Cream
- 1
Prepare the Sunchokes
Wash and peel the sunchokes. Cut them into small pieces for even cooking.
- 2
Cook the Sunchokes
In a saucepan, combine the sunchokes, garlic, and heavy cream. Bring to a boil, then reduce heat and simmer until the sunchokes are tender, about 15-20 minutes.
- 3
Blend the Cream
Using an immersion blender or a regular blender, puree the mixture until smooth. Season with salt and black pepper to taste.
- 4
Serve
Serve the sunchoke cream warm alongside the beet kraut and pickled mushrooms.