There are truly so many ways to enjoy sunchokes! They are definitely one of my favorite root vegetables, but I am just trying to figure out why I had not heard of them sooner! Today’s dish is sort of a cross between a lot of things. We have a puree that I guess you might typically pair with a protein, some grains, and some greens, and then some beets, pickled onions, feta, and chips. It may seem a little different at first, and it is, but I really love the different textures and flavors. It’s definitely something that I will eat again and again!
And just because i know you are thinking it. Yes I am currently obsessed with pickled onions. I make them myself every week. Blame Cava for this obsession. And no I do not like actual pickles.
Sunchoke & Beet Couscous
A creamy sunchoke/potato puree with beautiful pink veggies.
Ingredients
- 1 small Yukon gold potatoes
- 4 small sunchokes
- 1 pat butter
- 1/2 cup dry couscous
- 1 small chiogga beet
- 2 tbsp pickled onions
- 2 tbsp pepper
- 2 bunches watercress
- 1 tsp white vinegar
Instructions
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Put a pot of water on medium heat.
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Wash and peel the small potato and sunchokes. Set aside one and a half sunchokes. Fork the potato and 2 and a half sunchokes.
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When the water starts to boil add the the potato and sunchokes and cover.
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Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
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Using a mandolin thinly slice the sunchokes and beets.
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Add the sunchokes to the baking sheet. Spray with olive oil spray and season with salt and pepper.
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Bake the sunchokes in the oven for 8 minutes before flipping the sunchokes and cooking for another 8 minutes.
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Check on the boiling potatoes and sunchokes, if they are soft, drain the water. Cut the potatoes and sunchokes into chunks and add to a blender. Blend on high. Add a pat of butter, salt and pepper until the mixture is creamy. Do not blend to long or the mixture will become gummy.
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Cook the couscous according to the package.
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When the potato/sunchoke puree, couscous, and sunchoke chips are done, assemble the dish.
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Spread the potato/sunchoke puree on the plate. Place the couscous on top.
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Add the beets, pickled onions, and feta to the couscous.
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Dress the watercress with vinegar and add to the plate.
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Enjoy!
Subsitutions
- Watercress: If you can’t find watercress, arugula is a great substitution
- Gluten free: If you are gluten-free sub quinoa for couscous
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