Roasted Sunchokes with Buttery Bagna Cauda |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 tablespoons vegetable oil |
2 pounds young sunchokes, scrubbed and halved lengthwise |
3 tablespoons extra-virgin olive oil |
4 large anchovy fillets, minced |
2 large garlic cloves, minced |
1/4 teaspoon crushed red pepper |
3 tablespoons unsalted butter |
1 tablespoon fresh lemon juice |
salt |
freshly ground pepper |
1 tablespoon chopped parsley |
lemon wedges, for serving |
Directions:
1. Preheat the oven to 400°. In a large ovenproof skillet, heat the vegetable oil. Add the sunchokes, cut side down, and cook over moderately high heat for 1 minute. Transfer the skillet to the oven and bake for about 25 minutes, until the sunchokes are golden brown and tender.
2. Meanwhile, in a small saucepan, heat the olive oil. Add the anchovies, garlic and crushed red pepper and cook over low heat until the anchovies are sizzling, about 1 minute. Remove from the heat and stir in the butter, 1 tablespoon at a time. Stir in the lemon juice and season with salt and pepper. Transfer to a shallow bowl and keep warm.
3. Spoon the sunchokes onto a platter. Garnish with the parsley and serve with the warm bagna cauda and lemon wedges.
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