For the Sauce:

• 1/3 cup sunflower butter
• 1 tablespoon rice wine vinegar
• 1 teaspoon Pacific Flake Sea Salt
• 2 teaspoons ground Asian Tea Rub
• 1 tablespoon water
• 1 tablespoon agave syrup

For the Veggies:

• 2 tablespoons olive oil
• 1 (1 lb) kohlrabi, cut into wedges
• 1 lb turnips, halved
• 1 teaspoon Pacific Flake Sea Salt

Garnish

• ¼ cup toasted sunflower seeds

For the sauce, combine sunflower butter, rice wine vinegar, salt, Asian Tea Rub, water, and agave syrup in a medium bowl.

Stir until the sauce is smooth and luscious. Set aside.

In a large skillet over medium heat, warm olive oil. Carefully place the veggies in the skillet, ensuring they are evenly spaced to avoid overcrowding.

Sear them for 2-4 minutes on both sides or until the kohlrabi and turnips are browned and fork-tender.

Sprinkle them with flakey sea salt.

Transfer the sautéed veggies to a large bowl and drizzle the sauce over them.

Just before serving, sprinkle the toasted sunflower seeds on top.

Notes:

• No sunflower butter or seeds? Use peanut butter and peanuts.
• Great sauce for all sorts of veggies!