Rating5/5 (from 1 ratings)5
YieldCan serve two
3 Jerusalem Artichokes
2 Yellow Corn Cobs
1 cup Almond Milk
1 tablespoon Olive Oil
1 tablespoon Lemon Juice
½ cup Fresh Chives
½ teaspoon Himalayan Pink Salt (sea if unavailable to you)
1 clove Garlic
½ cup water (optional)
Peel the chokes, making sure you coat them with the lemon juice as soon as they are tossed in your mixer(they will go brown otherwise). Add the rest of the ingredients and mix until creamy. Serve in a bowl, sprinkling any chives you may have remaining on top.
You don’t necessarily have to mix it to the creamy stage. The texture is whatever you prefer! Enjoy!
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