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Crazy delicious puree of sunchokes. This is probably the most refined thing (also soup) I know how to make from these special tubers. I go over a few different ways to make it in the video: peeled, unpeeled, and using a highspeed blender or a food processor.

The big takeaway here is that I recommend starting with the peeled or unpeeled version first. Delicious in small amounts as a side dish with fish, meat, mushrooms and more.

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