jerusalem artichokes with barolo bagna cauda

topinambur con bagna cauda al barolo

for 6

6 medium Jerusalem artichokes, peeled

4 medium carrots, peeled

2 fennel bulbs

inner white heart of 2 small heads celery

2 red peppers, grilled, seeded and skinned (see here)

Maldon salt and freshly ground black pepper

juice of 1 lemon

extra virgin olive oil

bagna cauda

400 ml Barolo or Nebbiola wine

2 whole heads garlic, cloves peeled and roughly cut up

10 salted anchovies, prepared (see here)

200 ml extra virgin olive oil

150 g unsalted butter

To prepare the bagna cauda, heat the wine in a small, thick-bottomed saucepan, then add the garlic and simmer for 4–5 minutes. Add the anchovies and the olive oil and continue to cook gently, stirring to break up the anchovies. Stir in the butter and on the lowest heat possible, cook for 45 minutes, until this dark red sauce is thick and creamy.

Cut the artichokes into fine slices. Cut the carrots lengthwise into quarters, then into quarters again. Discard the tough outer parts of the fennel and slice the bulb into eighths through the stem. Divide the celery hearts lengthwise into quarters or sixths, keeping the tender centre leaves attached. Divide the peppers into eighths lengthwise. Toss all the vegetables together in a large serving dish. Season with salt and pepper and drizzle with the lemon juice and some extra virgin olive oil. Serve with the hot bagna cauda poured over just before serving.