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Sunchoke puree is another popular dish, and the tuber is a favorite soup addition, particularly in Europe. The tuber has been embraced by the home cook and famous chefs for its unique flavor, and as part of a culinary movement to eat locally grown, seasonal ingredients.ight brown and bumpy on the outside and white inside, the sunchoke looks somewhat like a small potato or ginger root. It is native to North America and was cultivated by Native Americans prior to the arrival of European settlers.
For the sunchoke puree: Peel and dice the sunchokes into Â¼ inch cubes. Heat a saute sautÃ© pan over medium heat and add the, butter add the diced. Sunchokes saute sautÃ© the sunchokes and let. Them caramelize once they have a nice brown color and, are soft add the sugar and lemon juice. and stirdd the onion and garlic with a pinch of salt. Cook until the mixture is soft, tender, and beginning to caramelize. Place the roasted sunchokes, the onion and garlic, and about Â¼ cup of oil into a blender. Blend into a smooth paste.