1 1/2 pounds sunchokes, scrubbed, dark spots removed
5 tablespoons olive oil, divided
1/4 teaspoon salt
1 large shallot, finely chopped
2 medium garlic cloves, thinly sliced
1 can (13.5 ounce) coconut milk
1 quart vegetable broth
1 1/4 cups sliced brussels sprouts
1/4 cup chopped roasted hazelnuts
Preheat oven to 400 degrees F. Coarsely chop sunchokes and place in bowl. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Toss to coat evenly. Spread sunchokes on two large rimmed baking sheets. Roast until tender.
Heat 1 tablespoon oil in a pot over medium heat and add shallot. Cook, stirring frequently, until softened but not browned, about 2 minutes. Add garlic and cook 1 minute more.Stir in coconut milk and broth and bring to a simmer.
Heat remaining oil in a frying pan over medium-high heat. Cook brussels sprouts, stirring occasionally, until softened and starting to brown. Transfer roasted sunchokes to broth and blend, using an immersion blender or regular blender in batches until smooth. Add more liquid if necessary and season to taste with salt. Ladle into 6 bowls and top each with some sprouts, hazelnuts and a thin drizzle of olive oil.
We thank Sunset Magazine for this recipe.