Sous Vide Truffle Honey Sunchokes

The sunchoke, also known as the Jerusalem Artichoke, isn’t really an artichoke. It’s actually a variety of sunflower, and its tuber looks a lot like a ginger root. For this recipe, sliced sunchokes are pretty much candied, when cooked with butter, honey, and truffle oil in the Anova Sous Vide Precision Cooker — then caramelized on the stovetop at the end. Enjoy them on their own, or serve with a pork chop or chicken.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:30

Temperature : 180F / 82.2C

Ingredients

• 8 ounces sunchokes, peeled and sliced into 1/4-inch-thick pieces
• 3 tablespoons unsalted butter
• 2 tablespoons honey
• 1 teaspoon truffle oil
• Kosher salt and freshly ground black pepper

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Combine sunchokes, butter, honey, and truffle oil in a large zipper lock or vacuum seal bag. Season with salt and pepper.
3. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Pour the entire contents of the bag into a large non-stick skillet.
2. Place the skillet over medium-high heat. Cook, stirring frequently, until the liquid has almost completely reduced and the sunchokes have caramelized, about 5 minutes.
3. Season to taste with salt and pepper. Serve.