Sunchoke & Walnut Pâté with Herb, Radish & Olive Salad
495 grams or 1 lb sunchokes, scrubbed clean
- 160 grams (1 small or ½ large) yellow or red onion, roughly chopped
- 3 cloves garlic, smashed
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
1 clove garlic
- 100 grams (1 cup) toasted walnuts
- 1 tablespoon olive oil
- 1-2 tablespoons milk or cream (non-dairy if desired)
- 1-2 tablespoons lemon juice
1 large handful of herbs (i.e. parsley, mint, cilantro; arugula would also be nice here)
- 1-2 small radishes (pickled radish is a great option too!), thinly sliced
- 1 tablespoon sunflower seeds, toasted
- ¼ cup olives (such as castelvetrano or picholine), pitted and halved
- Lemon juice
- Olive oil
For the Sunchokes
Preheat your oven to 400º F, and line a baking sheet (ideally one with rimmed edges) with parchment paper.
Peel your sunchokes as best as you can (there are lots of crevices so just get the areas you can reach with a vegetable peeler), and roughly chop them into 2” pieces.
Combine sunchokes with remaining ingredients and a few pinches of salt, toss to coat everything with the oil, then spread onto the prepared baking sheet.
Bake for 35-45 minutes, until the sunchokes are soft when pricked with a knife and the onions are beginning to caramelize.
For the Pâté
In the bowl of a food processor or blender, combine garlic, toasted walnuts, and a big pinch of salt.
Pulse until everything is a sandy consistency (don’t over blend or you’ll wind up with walnut butter).
Add everything from the roasted sunchoke pan (don’t forget to scrape in any remaining roasting oil too!), and blend until smooth.
With the motor running, drizzle in 1 tablespoon of the olive oil, then 1 tablespoon of the milk, and finally 1 tablespoon of lemon juice.
Add the additional tablespoon of each liquid as needed to loosen up the mix.
Season to taste with salt and lemon juice as desired so the mixture is bright and delicious.
For the Herb, Radish & Olive Salad
Pick your herbs from their stems, and combine in a bowl with the radish, sunflower seeds, and olives.
Add a pinch of salt, a squeeze of lemon juice, and a drizzle of olive oil, and toss to combine.
Spread sunchoke pâté into a serving bowl or directly onto toast.
Garnish with the salad, some flaky salt, and a drizzle of olive oil. Enjoy!