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Get Started - 100% free to try - join in 30 secondsRoasted 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
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