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Roasted Sunchokes with Buttery Bagna Cauda

Roasted Sunchokes with Buttery Bagna Cauda
You can never have too many hor d'oeuvre recipes, so give Roasted Sunchokes with Buttery Bagna Caudan a try. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 83 calories, 1g of protein, and 5g of fat. This recipe serves 20. A mixture of pepper, pepper, young sunchokes, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat the oven to 40
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OvenOven
2
In a large ovenproof skillet, heat the vegetable oil.
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Vegetable OilVegetable Oil
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Frying PanFrying Pan
3
Add the sunchokes, cut side down, and cook over moderately high heat for 1 minute.
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Jerusalem ArtichokeJerusalem Artichoke
4
Transfer the skillet to the oven and bake for about 25 minutes, until the sunchokes are golden brown and tender.
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Jerusalem ArtichokeJerusalem Artichoke
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OvenOven
Frying PanFrying Pan
5
Meanwhile, in a small saucepan, heat the olive oil.
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Olive OilOlive Oil
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Sauce PanSauce Pan
6
Add the anchovies, garlic and crushed red pepper and cook over low heat until the anchovies are sizzling, about 1 minute.
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Red Pepper FlakesRed Pepper Flakes
AnchoviesAnchovies
GarlicGarlic
7
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.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
ButterButter
8
Transfer to a shallow bowl and keep warm.
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BowlBowl
9
Spoon the sunchokes onto a platter.
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Jerusalem ArtichokeJerusalem Artichoke
10
Garnish with the parsley and serve with the warm bagna cauda and lemon wedges.
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Lemon WedgeLemon Wedge
Bagna CaudaBagna Cauda
ParsleyParsley
DifficultyHard
Ready In45 m.
Servings20
Health Score7
Gluten Free
DietsGluten FreePescatarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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