This is a beautiful vegetable and really versatile. At first I had used this vegetable when I was working in Abu Dhabi. On my day off I love making a soup with sun chokes. I had wanted to try this out like Mulligatawny style. This is a classic soup from the Raj Cuisine which the British brought to fame from India.
I was in Seattle taking a break with my best buddies Joel and Sarah and my sister Vanitha. We had been to the UDub Farmers Market found some rustic sun chokes. It is a great feel when you find such awesome produce.
This a tuber that is really easy to use. Just soak it water and give it a gentle scrub to remove the dirt and pat dry and voila...
1lb- sun chokes (Roughly chopped)
2tbsp - olive oil or vegetable oil
1/3 cup - white wine
1tsp - black pepper corns
5 each- curry leaves
1tsp - turmeric (ground)
2 cups- vegetable stock
1cup- cream or whole milk
to taste- salt
1. Heat olive oil in a pan and add curry leaves torn into pieces and 1tsp black pepper corns. Wit to crackle and add the sun chokes and saute.
2. Add freshly ground turmeric and continue sauteing for another 3-4 minutes, add the white wine when the pan is hot and lower the heat. Allow it to simmer for 5 minutes until the wine has dried out.
3. Add cream and cook till soft, continue adding the vegetable stock and simmer till the sun choke is soft. Check for seasoning.
4. Allow it to cool for five minutes and blend it fine. Pass it through a strainer and bring the soup back to a boil and check for seasoning, sun choke soup is ready.