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Sauteed Sunchokes with Lemon-Herb Tahini Sauce Recipe

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3.9 from 2 reviews

This sautéed sunchokes recipe features thinly sliced sunchokes pan-fried to golden perfection and served with a bright, creamy lemon-herb tahini sauce. Quick and easy to prepare, it makes a flavorful side dish packed with fresh herbs and zesty lemon that elevates the natural nutty flavor of sunchokes. Perfect for a healthy, elegant addition to any meal.

Ingredients

Sunchokes

  • 2 tablespoons olive oil
  • 1 ½ pounds sunchokes, scrubbed and cut into ¼-inch slices
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Lemon and Herb Tahini Sauce

  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • ½ cup fresh parsley
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh mint
  • ¼ cup warm water
  • ¼ teaspoon kosher salt

Instructions

  1. Heat the oil and cook sunchokes: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced sunchokes and sprinkle with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Sauté for 5 minutes without moving them.
  2. Flip and continue cooking: Flip the sunchokes and continue sautéing for an additional 5 to 10 minutes until they are tender and browned on both sides, stirring as needed to prevent burning.
  3. Prepare the lemon-herb tahini sauce: While the sunchokes are cooking, combine ¼ cup tahini, 3 tablespoons lemon juice, 2 tablespoons olive oil, ½ cup fresh parsley, 2 tablespoons fresh chives, 2 tablespoons fresh mint, ¼ cup warm water, and ¼ teaspoon kosher salt in a blender or food processor. Blend until very smooth, adding more water to thin if necessary.
  4. Serve: Spread the lemon-herb tahini sauce on a serving plate. Arrange the sautéed sunchokes on top and garnish with additional chopped fresh herbs if desired.

Notes

  • For softer sunchokes, soak them in water and microwave for 3 to 4 minutes before sautéing.
  • Leftover sunchokes and sauce can be stored separately in airtight containers for up to 5 days.
  • Essential equipment includes a large sauté pan and a blender or food processor. A mandolin is helpful for slicing the sunchokes evenly.

Find it online: https://recipesbyliza.com/sauteed-sunchokes-with-lemon-herb-tahini-sauce-recipe/