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

Ingredients

• 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