Active Time
40 MIN
Total Time
1 HR
Yield
Serves : 6
© Christina Holmes

How to Make It

Step 1    make the spread

Preheat the oven to 375°. On a rimmed baking sheet, toss the sunchokes with 1 tablespoon of the oil and season with salt and pepper. Roast for about 30 minutes, until tender; let cool completely.

Step 2    make the spread

Meanwhile, in a small skillet, heat 1 tablespoon of the oil. Add the onion and garlic and cook over moderate heat until softened and just starting to brown, about 7 minutes. Scrape the onion and garlic into a food processor and let cool.

Step 3    make the spread

Add the sunflower seeds and the cooled sunchokes to the food processor and puree. Add the lemon juice, paprika, serrano, onion powder, honey and the remaining 1/4 cup of oil and puree until nearly smooth; season with salt and pepper. Scrape the spread into a bowl.

Step 4    prepare the vegetables

In a small bowl, whisk the oil with the lemon juice, vinegar, sugar and oregano; season with salt and pepper. Arrange the vegetables on plates or a platter, drizzle the vinaigrette on top and serve with the sunflower spread.

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