Roasted Sunchokes with Bagna Càuda and Melted Appenzeller | culture: the word on cheese
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Roasted Sunchokes with Bagna Càuda and Melted Appenzeller

Roasted Sunchokes with Bagna Càuda and Melted Appenzeller

This unique and delicious dish makes an exciting addition to holiday entertaining menus. Bagna càuda is a hot dish made from garlic and anchovies, originating in Piedmont, Italy, during the 16th century.
Servings 4 people



  • 2 tablespoons vegetable oil
  • 1 pound sunchokes, scrubbed and quartered lengthwise If sunchokes are small, halve instead of quarter

Bagna Càuda

  • 1/4 cup extra-virgin olive oil
  • 8 large anchovy fillets minced
  • 6 large garlic cloves minced
  • 1/2 teaspoon crushed red pepper
  • 6 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt


  • 7 thin slices Appenzeller
  • 2 tablespoons chopped parsley


  • Heat oven to 400°F. Heat vegetable oil over high heat in a cast iron pan. Sear sunchokes for about 1 to 2 minutes. Transfer pan into oven and bake for 25 minutes, flipping halfway through roasting, until golden brown and tender.
  • Heat olive oil over medium in a small saucepan. Cook anchovies, garlic, and crushed red pepper over low heat for 2 minutes, being careful not to burn garlic. Remove from heat and stir in butter, 1 tablespoon at a time. Stir in lemon juice and season with salt.
  • Switch oven to high broil and toss sunchokes with half of bagna càuda in same cast iron skillet. Top with sliced Appenzeller and broil for 3 to 5 minutes, or until cheese has melted and begins to bubble. Garnish with freshly chopped parsley and a side of remaining bagna càuda for dipping.

Jenny Bravo

Jenny Bravo is a food photographer and the owner of a production studio and online home decor store in Portland, ME. Having started her career out of culinary school as a private chef, she is passionate about developing simple and elegant seasonal recipes.

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