ingredients

3 lbs sunchokes, washed, quartered, skins on

olive oil, salt, pepper

turmeric-tahini sauce

4 tsp grated turmeric

5 tbsp tahini

juice from 1 orange

chimichurri

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.