Roasted Sunchokes With Butter Bagna Cauda

Introduction

Adapted from Mike Lata at Food & Wine, this dish roasts nutty sunchokes and pairs them with a warm, buttery Bagna Cauda sauce. Anchovies melt into garlic and butter for rich umami flavor, though olives or miso can substitute for a vegetarian option.

Ingredients

• 2 lbs young sunchokes, scrubbed and cut into 1½-inch chunks

• 2 tbsp vegetable oil

• Salt and freshly ground black pepper

• 1 tbsp chopped parsley

• Lemon wedges for serving

Bagna Cauda Sauce

• 3 tbsp extra-virgin olive oil

• 4 large anchovy fillets, minced (or substitute olives/miso)

• 2 large garlic cloves, minced

• ¼ tsp crushed red pepper

• 3 tbsp cold unsalted butter

• 1 tbsp fresh lemon juice

Steps

1. Preheat oven to 400°F. Toss sunchokes with oil, salt, and pepper. Roast 25 minutes until golden and fork-tender.

2. Meanwhile, heat olive oil in a small saucepan over low heat. Add anchovies, garlic, and red pepper, cooking until sizzling, about 1 minute. Remove from heat and stir in lemon juice and butter, 1 tbsp at a time, until smooth.

3. Spoon roasted sunchokes onto a platter, garnish with parsley, and serve with Bagna Cauda sauce and lemon wedges.