Sous Vide Truffle Honey Sunchokes

(23)

Emily Farris and Jeff Akin

Kansas City, Missouri

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

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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.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    Combine sunchokes, butter, honey, and truffle oil in a large zipper lock or vacuum seal bag. Season with salt and pepper.

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

    • Step 2

      Season to taste with salt and pepper. Serve.

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180 F / 82.2 C Recipe Temp
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