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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sunchokes
Wash and peel the sunchokes. Cut them into bite-sized pieces and set aside.
- 2
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for about 5-7 minutes, stirring frequently until golden brown. Remove from heat and roughly chop.
- 3
Sauté the Sunchokes
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the sunchoke pieces and cook for about 10-12 minutes, stirring occasionally, until they are golden and tender.
- 4
Add Seasonings
Stir in the thyme leaves, salt, and black pepper. Pour in the vegetable broth and bring to a simmer. Cook for an additional 5 minutes.
- 5
Combine with Hazelnuts
Remove the skillet from heat and stir in the chopped hazelnuts and grated Parmesan cheese until well combined.
- 6
Serve
Transfer to a serving dish and enjoy warm as a delicious side or a light main course.