Roasted Sunchokes with Buttery Bagna Cauda

Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudites served with bagna cauda, the Italian olive oil, garlic and anchovy sauce.

Slideshow:Recipes for Spring Produce

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  • Servings: 8 side-dish or starter servings

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  • 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

How to make this recipe

  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.

Contributed By Photo © Paul Costello Published April 2012

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