I may be spoiled in California with most vegetables being available local, organic and year around. Is it the case where you are? Does anyone else cook roots (except for beets) in summer? Would love to hear about your recipes!
Sunchoke veloutéInspired from a recipe found on Elle à Table
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.
1 lb sunchokes
1 tbsp olive oil
Pinch of salt
1 tbsp of whole milk yogurt (or sheep’s milk)
A drop of truffle oil (optional – for 12 months and older)
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.
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).
PS: Just added "Vegetable" to the food sign list, check it out!