Roasted Sunchokes with Hazelnut Gremolata

The insides of these sunchokes are so tender they are almost creamy, while the edges are delightful bits of crispy goodness. Topping them off with the gremolata brings everything to life. The vibrant parsley and lemon provide a bit of a punch, and the garlic pairs beautifully with the toasty nuts.

2 lbs sunchokes, peeled and cut into 3/4" chunks

1/4 cup olive oil

2 tbs hazelnuts, toasted and chopped

3 tbs Italian parsley, chopped

2 tsp lemon zest, minced

6 garlic cloves, crushed 

Add 2 tablespoons of kosher salt to a stock pot of boiling water. Add the sunchokes and boil until tender, about 15 - 20 minutes depending on the size of your chunks. Drain the sunchokes and pour out the water in the pot. Add the sunchokes back to the warmed pot to steam off the excess water. Add the olive oil and toss, season with kosher salt and pepper.

In a pre-heated 425 degree oven, cook the sunchokes on a baking sheet until crispy. Another 15 - 20 more minutes. 

Toss all of the gremolata ingredients together and season with salt and pepper. Serve the sunchokes with gremolata sprinkled over top.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.