Sun Choke Finishing Sauce

(makes approx. 18 oz.)

  • 1 lb.  Sun Chokes Peeled
  • 1 tbsp.  Clarified Butter
  • 1 tbsp.  Chopped Fresh Thyme or Sage
  • 1/2 cup  Madeira Wine
  • 8 oz.  Bonewerks Culinarte Glace de Poulet (Roasted)
  • 1 cup  Heavy Cream
  • Salt and White Pepper, to Taste

SEASON sun chokes with salt and a dash of oil. Roast at 350 degrees until tender. Let cool and finely dice.

HEAT a sauce pan with clarifed butter, add diced sun chokes and fresh herb. Let cook several minutes, add in the Madeira Wine.

STIR in Bonewerks Culinarte Glace de Poulet (Roasted) and heavy whipping cream. Puree with immersion blender.

REDUCE until nape for use in a squeeze bottle. Season to taste with salt and white pepper. Strain through chinoise or fine sieve.