Sauteed Sunchokes with Lemon-Herb Tahini
Pan frying sunchokes is the quickest and easiest way to prepare sunchokes. Paired with a lemon and herb tahini sauce to brighten up your plate.
Servings: 6
Calories: 229kcal
Ingredients
- 2 tablespoon olive oil
- 1.5 pounds sunchokes, scrubbed and cut into ¼-inch slices
- 1 teaspoon coarse sea salt
- ¼ teaspoon black pepper
Lemon and Herb Tahini Sauce
- ¼ cup tahini
- 3 tablespoon lemon juice
- 2 tablespoon olive oil
- ½ cup fresh parsley
- 2 tablespoon fresh chives
- 2 tablespoon fresh mint
- ¼ cup warm water
- ¼ teaspoon fine sea salt
Instructions
- In a large skillet, heat the olive oil on medium-high heat. Add the sunchokes and sprinkle with salt and pepper. Sauté for 5 minutes, flip and saute until tender and brown on both sides, about an additional 5 minutes.
- While the sunchokes are frying combine all the ingredients in a blender or food processor. Blend until the sauce is very smooth. Add more water if necessary to thin out the sauce.
- Spread the tahini sauce on the plate and top with the sunchokes. Garnish with chopped fresh herbs.
Notes
For softer sunchokes soak in water and heat in the microwave for 3 to 4 minutes before sauteing.
Nutrition
Calories: 229kcal | Carbs: 23g | Protein: 4g | Fat: 15g | Fiber: 3g