Roasted Sunchokes with Whipped Jalapeño Feta and an Herb Salad

Ingredients

1. 3-4 small-medium sunchokes

2. 1 cup feta cheese

3. 1/8 cup plain greek yogurt

4. 1 jalapeño

5. 2 tablespoons extra virgin olive oil

6. 1 lemon

7. 1/8 cup chopped cilantro

8. 1/8 cup chopped scallions

9. 1/8 cup chopped dill

10. Salt & Pepper to taste

11. Flaky sea salt

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Servings: 1 appetizer serving

Steps

1. Thoroughly wash & dry sunchokes. Make sure to scrub sunchokes with a bristled brush to get all of the dirt off the skins.

2. Pre-heat oven to 425 degrees [F]. Using a very sharp knife or a mandolin, thinly slice sunchokes for wide slices.

3. Season sunchoke slices with salt, pepper, & a drizzle of olive oil.

4. Roast sunchokes for 20 minutes, flipping sides halfway through cooking.

5. While sunchokes roast, make the whipped jalapeño feta & herb salad. In a food processor, whip together feta cheese, greek yogurt, 1 chopped jalapeño [leave seeds in for extra heat], juice of half a lemon, 2 tablespoons extra virgin olive oil, & cracked black pepper. Taste for salt content. The feta cheese should provide enough salt, but if it needs more, add it at the end to avoid over-salting.

6. Roughly chop scallions, dill, & cilantro & set aside.

7. When sunchokes are done roasting, let cool for a few minutes. On a plate, spread some whipped jalapeño feta on the base, then assemble roasted sunchokes on top. Alternatively, you can serve feta in a separate dipping bowl.

8. Garnish sunchokes with a sprinkle of flaky sea salt, herbs, & a squeeze of lemon & serve.