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