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

Name: 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

culturecheesemag.com

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...

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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