Servings: 25

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Sunchoke™ Purée with Slivered Black Garlic on Crostini


1 pound Sunchokes
2 to 4 ounces, plus 1 tablespoon, extra virgin olive oil
1 head white garlic
1 tablespoon fresh lemon juice (try seedless lemon)
1 teaspoon water
2 teaspoons fresh thyme
3 cloves sliced black garlic
1/4 cup finely chopped parsley
salt and pepper, to taste


Preheat oven to 400 degrees.

Peel Sunchokes and coat with oil. Place on parchment-lined baking sheet.

Cut top off white garlic head. Place in ramekin, then drizzle with 2 tablespoons oil, 1 teaspoon water, and salt. Cover with foil.

Place baking sheet and ramekin in oven. Roast garlic and Sunchokes 40 minutes, until soft.

Remove roasted garlic from skin. Cool Sunchokes slightly.

In food process container, pulse together Sunchokes and roasted garlic. Add lemon juice, then 1/4 cup oil in slow, steady stream. Add more lemon juice and/or olive oil to taste. Fold in fresh thyme by hand.

Add salt and pepper, to taste.

Spread on crostini, then garnish with parsley and black garlic.

Source: Chef Jeff Seligman,