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Roasted Roots with Toasted Hazelnut Butter

Name: Roasted Roots with Toasted Hazelnut Butter
Total time: 50 min
Yield: 4 servings
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

50 min · Serves 4

Pacific Northwest

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

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

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