In a stockpot, cook a couple of minced shallots in a bit of butter until softened. Add a pound of peeled, chunked sunchokes. Cover with veggie or chicken broth and cook until tender. Puree in a food processor and return to the pot to reheat. Season with salt and ground pepper. Garnish with croutons, toasted blanched almonds and chopped chives.
Sunchoke Salad with
Steam sunchokes till tender. Peel if desired. Slice and toss while still warm with an olive oil and wine vinegar dressing seasoned with Dijon mustard, along with chopped parsley or chervil and chives. Sprinkle with chopped, toasted hazelnuts. Serve warm.
Finely grate unpeeled sunchokes. Toss them with a bit of clarified butter, salt, and potato starch. Without adding additional fat, fry ¼ cup mounds in a nonstick skillet until crisp and golden, flattening lightly with a spatula. Serve with your favorite preserves!