Honey Glazed Sunchokes


Honey Glazed Sunchokes #sousvideCourtesy of Sous Vide Supreme Culinary Specialist, Madeline Fiore
Serves 2 to 4


  • 1 pound (454 g) sunchokes, washed, trimmed, peeled, and sliced into ½-inch (1.25 cm) rounds
  • 3 tablespoons (43 g) butter
  • 2 tablespoons (30 ml) honey
  • ½ teaspoon (2.5 ml) lemon juice
  • Sea salt, to taste
  • Garnish: chopped chervil or parsley (optional)


  1. Fill and preheat the SousVide Supreme water oven to 182F/83C.
  2. Put the sunchokes, butter, honey, lemon juice and, sea salt in a single layer into a large cooking pouch and vacuum seal.
  3. Submerge the pouch in the water oven and cook for 1 hour and up to 4 hours.
  4. Remove the sunchokes from the water oven and drain the pouch liquid (sauce) into a small saucepan.
  5. Bring the sauce to a boil on the traditional stovetop and reduce the sauce by half.
  6. Drizzle the sauce over the sunchokes and garnish with freshly chopped herbs of your choice.
Share This Recipe with Friends!

Leave a Reply

Your email address will not be published.

Your custom text © Copyright 2022. All rights reserved.