MAKMAK · PACIFIC NORTHWEST

Roasted Roots with Toasted Hazelnut Butter

50 min · Serves 4 · 10 ingredients

Oregon hazelnuts and brown butter over roots roasted hard enough to go sweet.

INGREDIENTS

• 1 lb sunchokes, scrubbed and halved
• 3 carrots, cut in thick batons
• 2 parsnips, cut in thick batons
• 1 small turnip, wedged
• 3 tbsp oil
• 1/2 cup hazelnuts
• 4 tbsp butter
• 1 tbsp cider vinegar
• Salt and pepper
• Flat-leaf parsley

METHOD

1. Heat the oven to 425F. Toss the roots with oil, salt and pepper and spread on a tray in one layer.
2. Roast 35 to 40 minutes, turning once, until deeply caramelized at the edges.
3. Toast the hazelnuts on a separate tray for 8 minutes, rub off the skins in a towel, then chop coarsely.
4. Brown the butter in a small pan until it smells nutty, then take it off the heat and stir in the vinegar.
5. Pour the brown butter over the hot roots, scatter with hazelnuts and parsley, and serve.

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