Roasted Sunchokes With Hazelnut Gremolata

• Roasted sunchokes
• 2 pounds sunchokes, peeled and cut into 3/4" chunks
• 1/4 cup olive oil
• Hazelnut gremolata
• 2 tablespoons hazelnuts, toasted and chopped
• 3 tablespoons Italian parsley, chopped
• 1 teaspoon lemon zest, minced
• 1 small clove garlic, pressed or finely minced

1. 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.
2. In a pre-heated 425 degree oven, cook the sunchokes on a baking sheet unti crispy. Another 15 - 20 more minutes.
3. Toss all of the gremolata ingredients together and season with salt and pepper. Serve the sunchokes with gremolata sprinkled over top.

sunchokes, sunchokes, olive oil, hazelnut gremolata, hazelnuts, italian parsley, lemon zest, clove garlic

Taken from food52.com/recipes/14599-roasted-sunchokes-with-hazelnut-gremolata (may not work)