Roasted Mushroom and Sunchoke Bisque
Sunchoke is also known as Jerusalem artichoke, but it is not related to artichokes or from Jerusalem. It is actually a type of sunflower root!
This is vegetarian and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Mushroom and Sunchoke Bisque
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Clean and slice the mushrooms. Peel and dice the sunchokes.
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Toss the mushrooms and sunchokes with 1 tablespoon of melted butter, thyme, salt, and black pepper.
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Spread the mixture on a baking sheet and roast for 25 minutes, or until golden brown.
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In a large pot, melt the remaining butter over medium heat. Add the diced onion and minced garlic, and cook until translucent.
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Add the roasted mushrooms and sunchokes to the pot, along with the vegetable broth.
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Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the mixture to a blender to puree until smooth.
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Return the bisque to the pot and stir in the heavy cream.
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Cook for an additional 5 minutes, or until heated through.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 6g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.