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SMASHED SUNCHOKES with TARRAGON BUTTER
1 pound sunchokes, rinsed, peeled and trimmed of any dark spots
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons unsalted butter
1 tablespoon FRESH tarragon leaves
Finishing salt

• 
In a medium saucepan, cover sunchokes with 1 inch cold water.
• Season generously with salt. The water should taste nicely salted, as if you were seasoning soup.
• Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
• Cook until paring knife inserted into a sunchoke meets little resistance, about 10 minutes; DO NOT OVERCOOK.


• Drain sunchokes in a colander.
• When cool enough to handle, place sunchokes on work surface or cutting board and “smash” enough to flatten, but not break them apart with a heavy skillet. 


• In a large cast iron skillet, heat oil over medium heat until shimmering.
• Add sunchokes in a single layer and cook without moving until well browned, about 3 minutes.
• Flip sunchokes, then add butter to the pan and allow to melt.
• Add half of the tarragon leaves to the melted butter and continue to cook, spooning butter over sunchokes, until browned on the second side, about 3 minutes longer.

• Transfer sunchokes to a serving plate and spoon the tarragon butter on top.
• Garnish with remaining tarragon leaves and sprinkle with flaky salt.
• Serve immediately.