Triple Sunflower Spread with Crudites Vinaigrette Recipe

Name: Triple Sunflower Spread with Crudites Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces sunchokes (Jerusalem artichokes), scrubbed; 1/4 cup plus 2 tablespoons sunflower oil; Kosher salt; Freshly ground black pepper; 1/2 cup finely chopped onion; 2 garlic cloves, minced; 1 cup roasted unsalted shelled sunflower seeds (6 ounces); 2 tablespoons fresh lemon juice; 2 teaspoons hot Hungarian paprika; 1 serrano chile, seeded and chopped; 1 teaspoon onion powder; 1 teaspoon honey; 3 tablespoons sunflower oil; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon light brown sugar; 1/2 teaspoon finely chopped oregano; Kosher salt; Freshly ground black pepper; Sliced tomatoes, grape tomatoes, Hungarian wax peppers, bell peppers, cucumbers and scallions, for serving

Servings: persons

6 ounces sunchokes (Jerusalem artichokes), scrubbed
1/4 cup plus 2 tablespoons sunflower oil
Kosher salt
Freshly ground black pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
1 cup roasted unsalted shelled sunflower seeds (6 ounces)
2 tablespoons fresh lemon juice
2 teaspoons hot Hungarian paprika
1 serrano chile, seeded and chopped
1 teaspoon onion powder
1 teaspoon honey
3 tablespoons sunflower oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon light brown sugar
1/2 teaspoon finely chopped oregano
Kosher salt
Freshly ground black pepper
Sliced tomatoes, grape tomatoes, Hungarian wax peppers, bell peppers, cucumbers and scallions, for serving

1
make the spread Preheat the oven to 375.
2
On a rimmed baking sheet, toss the sunchokes with 1 tablespoon of the oil and season with salt and pepper.
3
Roast for about 30 minutes, until tender; let cool completely.
4
make the spread Meanwhile, in a small skillet, heat 1 tablespoon of the oil.
5
Add the onion and garlic and cook over moderate heat until softened and just starting to brown, about 7 minutes.
6
Scrape the onion and garlic into a food processor and let cool.
7
make the spread Add the sunflower seeds and the cooled sunchokes to the food processor and puree.
8
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.
9
Scrape the spread into a bowl.
10
prepare the vegetables In a small bowl, whisk the oil with the lemon juice, vinegar, sugar and oregano; season with salt and pepper.
11
Arrange the vegetables on plates or a platter, drizzle the vinaigrette on top and serve with the sunflower spread.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 ounces sunchokes (Jerusalem artichokes), scrubbed, 1/4 cup plus 2 tablespoons sunflower oil, Kosher salt, Freshly ground black pepper, and more.

Yes, Triple Sunflower Spread with Crudites Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Triple Sunflower Spread with Crudites Vinaigrette

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