Sunchoke Oil
Ingredients
- 1/2 pound sunchokes, scrubbed and any darkened (oxidized) areas trimmed
- 1 1/2 cups grapeseed or sunflower oil ⓘ
Instructions
- Coarsely grate sunchokes in a food processor and combine with oil in a crockpot. Cover. Make sure the lid fits tightly; if it doesn't, wrap with foil to make a tight seal.
- Turn the setting to "warm" and heat oil until aromatic and infused with the flavor of sunchokes, 10 to 12 hours. Let cool to room temperature.
- Line a fine-mesh sieve with cheesecloth and set over a small bowl. Pour oil through cheesecloth and discard solids (don't press them).
- Transfer oil to an airtight container, leaving any dark sediment in bowl, and chill. Use cold.
- Make ahead: Up to 1 month, chilled.
Nutrition & Diet Analysis (per serving)
221
kcal
11% DV
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).