Courtesy of Sous Vide Supreme Culinary Specialist, Madeline Fiore
Serves 2 to 4

INGREDIENTS

• 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)

DIRECTIONS

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.