Roasted Sunchokes With Buttery Bagna Cauda Recipe

Name: Roasted Sunchokes With Buttery Bagna Cauda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400u00b0. 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.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 pounds young sunchokes, scrubbed and halved lengthwise, 3 tablespoons extra-virgin olive oil, 4 large anchovy fillets, minced, and more.

Yes, Roasted Sunchokes With Buttery Bagna Cauda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Sunchokes With Buttery Bagna Cauda

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