Sun chokes and Almond dip

I discovered Sunflower chokes recently and I fall in love with this vegetable root right away.
Sun chokes (called also Jersualem artichoke or sunflower chokes) look like ginger roots and have a sweet, nutty flavor, similar to water chestnuts. This is a very versatile food. It can be used both raw and cooked and make a delicious soup, puree, gratin or dip.
Sunchokes contain potassium, vitamin C, phosphorus and are a great source of iron.

For lunch yesterday I made some dip with them, topped on toasted garlic naan bread it was a delish!

Sun chokes and Almond Dip
1 lb Package sunflower chokes or Jerusalem atichokes or sunchokes, peeled and cut in small pieces
1/3 cup almond flour
3/4 whole milk ( vegetable milk can be used)
2 Tbsp olive oil
salt and pepper

In a saucepan saute the sunchokes in olive oil for 10 minutes, stiring it.Add the almond flour and stir again. Add milk, salt and pepper. Simmer for 10-15 minutes until the chokes are tender and soft.
Place in a blender and blend until smooth.

Delicious on toasted garlic Naan Indian bread!

Bon Appettit

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