Now, that's a mouthful!!!! Enjoy this medley of vegetables wrapped in a silky root puree. The crispy sunchokes add the perfect texture to this warm bowl of winter vegetables!
2 celeriac roots, peeled and rough chopped
1 russet potato, peeled and cubed
1/2 tbsp thyme
3 cups milk
3 cups stock/water
1 tbsp salt
1/4 tsp white pepper
5 tbsp butter
2 Sweet potatoes
1 Cauliflower head, chopped
2 tbsp garlic marinade
3 to 4 Sunchokes, scrubbed
1 tsp Coriander
1 tsp Rosemary
PUREE - In a sauce pan, heat some oil. Then add onion, cook for 3 minutes before adding the garlic and cooking 3 more minutes. Add the celeriac, potatoes, and thyme - stir for 2 minutes. Add the milk, stock/water, and salt. Bring to a boil, cover and reduce heat. Simmer for 25 minutes. Drain and place cooked vegetables in a blender before adding white pepper and butter. Blend, carefully, until smooth. Salt and pepper to taste. Place in the bottom of the bowl/plate.
SWEET POTATOES - On a lined baking sheet, place cleaned potatoes. Stab with fork all over the potato. Drizzle with oil and lightly sprinkle salt. Place in a pre-heated oven at 425 degrees for 30 to 45 minutes - once potatoes are softened. Once cool enough to handle, roughly chop. Place in puree.
CAULIFLOWER - Toss chopped cauliflower bits with garlic marinade until coated. Place marinated cauliflower on a lined baking sheet. Bake at 400 degrees for 15 to 25 minutes, until tender. Place in puree, after potatoes.
SUNCHOKES - Thinly slice scrubbed sunchokes. Toss with coriander and rosemary. Heat oil in a cast iron, to shallow fry. Once heated, add sunchokes and cook for a few minutes - until golden brown. Flip and crisp the other side. Remove from oil and place on a wire rack. Quickly sprinkle with salt and black pepper. Sandwich crispy sunchokes between vegetables. Top with microgreens!