Hi there GGO, we just got our first box delivered yesterday and wanted to say thanks for the little "extras" that were thrown in! I'll be making clam chowder tonight with the potatoes and parsnips (first time ever cooking with parsnips by the way).
3 1/2 cups scrubbed and peeled sunchokes, cut into 1″ pieces
3 cloves of garlic
1 medium yellow onion, cut into 1″ pieces
4 large shallots, thinly sliced
2 tablespoons grape seed oil
2 tablespoons coconut oil
1 1/2 cups almond milk (unsweetened)
1 1/2 cups low sodium vegetable broth
1/2 + teaspoons sea salt
fresh thyme for garnish
Preheat oven to 375 degrees.
Thoroughly clean sunchokes, use a paring knife to peel off the skins.
On a large baking sheet combine onion, garlic cloves and sunchokes. Sprinkle with a couple hearty pinches of sea salt. Toss vegetables in 2 tablespoons of grape seed oil and cook for 15- 20 minutes or until sunchokes can be easily pierced with a fork.
While vegetables are roasting combine shallots and coconut oil in a nonstick pan. Heat over very low heat, stirring every 7 minutes, until browned and slightly crispy. The trick to the best caramelized shallots is to cook over the lowest possible heat! If cooking with an electric oven consider using a flame deflector.
In a medium soup pot combine roasted vegetables, almond milk, vegetable broth and sea salt. Bring to a low boil and cook for 3-5 minutes, until sunchokes are easily crushed with a fork.
Transfer soup to a blender and blend until creamy. Add more sea salt to taste.
Garnish soup with caramelized shallots and thyme. Serve immediately!
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