A sensational new twist to a staple side dish! Courtesy of Chef Harold Dieterle
Preheat a large sauté pan on medium-high heat until the rim of the pan is hot to the touch. Add the butter and cook until slightly brown.
Add half of the shallots and half of the garlic, allowing them to “sweat” for 1 minute.
Add spinach; season with 1 tsp. each of salt and pepper and cook until wilted and soft.
Remove from pan, cool and reserve.
Preheat a sauce pan over medium heat until the rim of the pan is hot to the touch. Add the olive oil and allow to heat for an additional minute.
Add the remaining shallots and garlic and allow them to “sweat” for 1 minute.
Add the sunchokes and cook for 3 minutes and season with 1 tsp. each of salt and pepper.
Add the chicken stock and heavy cream. Slowly simmer for 30 minutes.
Puree the sunchoke mixture with an immersion blender or with a food processor fitted with a steel blade. Add the puree to the spinach and heat up together and serve.
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