Can you believe it’s June already? Time surely flies by- and luckily, winter feels like an eternity away- and I’m celebrating with this Nordic Sunchoke Popsicles! We have had a couple of weeks with a glimpse of how the summer might turn out, with barbeques after work and a bright sunshine that lasts us the entire night. Spring has been rather slow this year- going from a bare winter skin to a full bloom in a matter of days. How the plants grow now though, is pure joy.
Is there a better way to celebrate summer than with a real Nordic sunchoke popsicles made with skyr and caramelized buckwheat? Sunchokes have the most sweet and forgiving flavor- as well as scent. A perfect way to stabilize the warm weather ahead and rewind. If you don’t have buckwheat you could check out this recipe for my delicious Rye & Spelt Granola I made a couple of years back!
Sunchokes has become a staple in the Nordic regions even though it has it origins from North America. We tend to savour it when it has it’s (two) seasons during spring and autumn. Did you know that by shredding Sunchokes and soaking it in milk, it will form a subtle coconutty flavor? We like to call it the ‘Nordic coconut’. It is also a very healthy little root- having a high content of dietary fibre, folate and potassium. Making it great for your bowel and general health.
Sunchoke Popsicles with Skyr & Buckwheat
500 gram sunchokes, peeled and roughly chopped
1-2 decilitre water
500 gram Skyr (or greek yogurt if you don’t have Skyr nearby)
3 decilitre cream
2 decilitre buckwheat groats
1/2 decilitre honey
- Peel and roughly chop the sunchokes.
- Bring water to a boil and add the sunchokes. Add more water if it evaporates. Let simmer until cooked through.
- Pulse in a blender until smooth and let cool slightly before stirring in the Skyr.
- Beat the cream until it starts to thicken and gently fold it into the Skyr mix.
- Pour the mix into an ice cream machine for 10-15 minutes (If you don’t have one, read Ps: note further down) . Don’t let it turn to ice cream 100% yet!
- As the ice cream churns, make the caramalized buckwheat groats.
- In a pan, slightly roast buckwheat for a couple of minutes.
- Add honey let simmer for another minute or so.
- Remove from the heat and onto a baking paper to cool ever so slightly.
- Add the caramalized buckwheats to the popsicle molds before you pour over the churned ice cream.
- Freeze overnight.
If you don’t have an ice cream machine, simply skip that step and pour it directly into the popsicle molds. Just be aware that the popsicles will get a ‘icy’ and ‘crystallized’ consistency.
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