Courtesy of Jacob Sessoms, Table
2 cups cream
3 Tbsp. loose leaf chamomile tea
2 lb. sunchokes, washed, peeled & chopped
Salt & pepper, to taste
In a medium saucepan, bring cream and tea to low boil. Cover and let steep until well flavored, about 10 minutes. Strain with a fine-mesh strainer and discard tea. Slowly cook sunchokes in tea cream at low heat until very soft (careful not to scorch), about 40 minutes. Purée in blender, and add salt and pepper to taste. Serve with roasted chicken or turkey.