Name: Roasted Sunchokes with Buttery Bagna Cauda
Yield: 8
Ingredients: 2 tbsp. vegetable oil -; 2 lb. young sunchokes -; 3 tbsp. extra-virgin olive oil -; 4 large anchovy fillets -; 2 large cloves garlic -; 1/4 tsp. crushed red pepper -; 3 tbsp. unsalted butter -; 1 tbsp. fresh lemon juice -; Salt -; Freshly ground pepper -; 1 tbsp. chopped parsley -; Several wedge lemon -

Roasted Sunchokes with Buttery Bagna Cauda

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Ingredients for - Roasted Sunchokes with Buttery Bagna Cauda

1. 2 tbsp. vegetable oil -

2. 2 lb. young sunchokes -

3. 3 tbsp. extra-virgin olive oil -

4. 4 large anchovy fillets -

5. 2 large cloves garlic -

6. 1/4 tsp. crushed red pepper -

7. 3 tbsp. unsalted butter -

8. 1 tbsp. fresh lemon juice -

9. Salt -

10. Freshly ground pepper -

11. 1 tbsp. chopped parsley -

12. Several wedge lemon -

How to cook deliciously - Roasted Sunchokes with Buttery Bagna Cauda

1. Stage

Preheat the oven to 400 degrees F. 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. Stage

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. Stage

Spoon the sunchokes onto a platter. Garnish with the parsley and serve with the warm bagna cauda and lemon wedges. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.