Turmeric Tahini Sunchokes
3 lbs sunchokes, washed, quartered, skins on
olive oil, salt, pepper
4 tsp grated turmeric
5 tbsp tahini
juice from 1 orange
leaves from 1 bunch cilantro
leaves from 1 bunch parsley
1 cup high quality olive oil
1/4 tsp kosher salt
1 tsp coarsley ground black pepper
3 tsp aleppo chile flake
1 1/2 tbsp sherry vinegar
Preheat oven to 475 degrees.
Coarsely chop the cilantro and parsley leaves. Stir well (with a spoon) with remaining ingredients to create a simple chimichurri.
Combine turmeric and tahini in a small bowl. Stir in orange juice with a spoon to get a smooth and creamy sauce.
Heat 2 cast-iron skillets over high heat, until they are super hot (like you!).
Toss sunchokes with 1/2 cup olive oil, 1 tsp kosher salt, and 1/2 tbsp black pepper. Place sunchokes on hot pan in as much of a single layer as possible. Place in oven for 6-7 minutes. Remove from oven and give them a good toss in the pan. Place back in oven for another 7-9 minutes, until sunchokes are tender but still firm, with crisp edges. You'll know if they're done - basically, they taste hard and root-like if they're not done; succulent and juicy when they are done.
Toss cooked sunchokes with turmeric-tahini sauce. Sunchokes should be lightly coated in sauce, not drenched, so add a little bit at a time. Top with desired amount of chimichurri before serving - there will definitely be a some chimichurri leftover.
Serves 4-6 as a side dish.
PSA: if you've never had sunchokes before: for some people, they can be a little tough on the tummy. If this is your first time eating sunchokes, eat in a small quantity! This recipe is easily applied to potatoes, if you know you are sensitive to sunchokes.