25 minutes
A rich and nutty cream made with sunchokes and blended cashews, perfect as a topping or dip.
tablespoons
Sunchokes, peeled and finely chopped
0 oz
Yellow Onion, diced
cups
Millet Flour
tablespoons
cups
tablespoons
Coarse Sea Salt
teaspoons
Cashews, soaked in water overnight and drained
cups
White Pepper, freshly ground
to taste
1. Warm olive oil and sauté sunchokes
Start by warming the extra-virgin olive oil in a medium saucepan over medium heat. Once the oil is warm, add the finely chopped sunchokes and sauté them for about a minute.
2. Sauté onions
Next, add the diced yellow onion and continue to sauté for 3 to 5 minutes, making sure the onion becomes soft but does not brown.
3. Add millet flour
Once the onion is soft, tip in the millet flour and mix it well to coat the vegetables.
4. Add liquids and seasonings
Now, pour in the vegetable stock, white wine, and add the coarse sea salt. Decrease the heat and let the mixture simmer for about 10 minutes, stirring often.
5. Drain and blend with cashews
After simmering, drain the mixture using a colander, making sure to reserve the cooking liquid in a bowl. Transfer the sunchoke mixture to a blender, add the soaked and drained cashews, and start pureeing. Gradually add the reserved cooking liquid, a little at a time, until you achieve a smooth and velvety consistency.
6. Season and serve
Finally, season the cream with more sea salt if needed and a touch of freshly ground white pepper. Serve immediately, and enjoy the rich, nutty flavor of this delightful sunchoke and cashew cream.
Swap out sunchokes for other root vegetables like sweet potatoes, carrots, or parsnips. Each of these will bring a different sweetness and earthiness to the dish. Adjust the seasoning to complement the chosen vegetable, and consider adding roasted garlic or onions for depth.
Use roasted butternut squash in place of sunchokes and pecans instead of cashews. The natural sweetness and color of butternut squash will create a vibrant and comforting dish. A pinch of cinnamon or curry spices can elevate the flavor profile.
Replace the cashews with blanched almonds, and add sautéed mushrooms to the blend. Mushrooms will contribute an umami element that goes beautifully with the creamy almond base. Garnish with chopped chives or parsley for freshness.
Incorporate coconut milk, lemongrass, ginger, and a touch of lime juice to the base recipe for an Asian-inspired version.
Incorporate dried porcini mushrooms by rehydrating them in the soup liquid, lending a rich umami flavor.
Use a high-powered blender and blend in batches if necessary, starting on a low setting and gradually increasing to the highest. Blend for at least a couple of minutes to ensure full pureeing of cashews and sunchokes.
Ensure freshness of ingredients, well-balanced seasonings, and thoughtful presentation to transform the dish from ordinary to extraordinary.
Choose sunchokes that are firm and free of dark spots. Scrub them well under running water since they tend to be quite dirty. For an extra velvety texture, I recommend peeling them to eliminate any chance of grittiness in your cream.
Enhance the sweet, nutty flavor of sunchokes with the right seasonings. Use salt liberally and consider a splash of lemon juice or white wine vinegar to balance the creaminess.
Use the cream as a base for soup, sauce for pasta, or spread for bread. Experiment with fresh herbs like thyme or rosemary for an aromatic twist.
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