Sunchoke Puree

6 cups of sunchokes, washed and chopped into 1-2 inch pieces (no need to peel)

1 onion, roughly chopped

olive oil

2 Tablespoons butter

1/2 cup Greek yogurt

salt & pepper

Boil the sunchokes until they are easily pierceable with a fork. This should take 15 – 25 minutes, depending on how small you chop them.

While the sunchokes are boiling, sauté your onion over medium heat in olive oil, until lightly caramelized.

Transfer the onion and sunchokes to the bowl of a food processor and purée. Add the butter, yogurt, salt, and pepper, and purée some more. Start with two teaspoons of salt and one teaspoon of pepper, and adjust according to taste.