Sous Vide Truffle Honey Sunchokes
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
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
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
Combine sunchokes, butter, honey, and truffle oil in a large zipper lock or vacuum seal bag. Season with salt and pepper.
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.
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.
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.
Season to taste with salt and pepper. Serve.