Ingredients

• 6 tablespoons tahini paste

• 2 tablespoons sambal paste

• 2 tablespoons pure maple syrup

• 1 tablespoon lemon juice

• ½ teaspoon garlic powder

• 4 tablespoons hot water

• Kosher salt and freshly ground black pepper, to taste

• 2 to 3 tablespoons extra-virgin olive oil

• ½ white onion, diced

• 1 large sweet potato, peeled and diced

• 1 large parsnip, peeled, cored, and diced

• 1 small turnip, peeled and diced

• ¼ cup water

• 1 to 2 teaspoons chopped sage or rosemary

Instructions

Prepare the Tahini Sauce

In a small bowl, combine the tahini paste, sambal paste, maple syrup, lemon juice, and garlic powder. Whisk to combine, then slowly add the hot water while continuing to whisk until the sauce is smooth. Season with Kosher salt and black pepper to taste, then set aside.

Sauté the Onion

Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Once the oil is hot, add the diced onion and cook for 5 to 7 minutes, until softened and lightly browned.

Cook the Vegetables

Add the sweet potato, parsnip, and turnip to the skillet. Stir to combine with the onions and olive oil. Continue cooking over medium-high heat until the vegetables begin to brown and soften.

Steam the Vegetables

Add the water and cover the skillet with a lid. Reduce the heat to medium and allow the vegetables to cook until tender and the water has completely evaporated.

Add the Tahini Sauce

Remove the lid and add the prepared tahini sauce. Toss to coat the vegetables evenly. Reduce the heat to a simmer and gently warm the sauce.

Season and Finish

Season to taste with Kosher salt and freshly ground black pepper. Add the chopped sage or rosemary and stir to combine before serving.