Anchovy Compound Butter & Root Vegetables

15 mins prep. 30-60 mins roasting. Serves many.

A simple recipe to whet your appetite and gently bring the party into Feast Mode. Packed with flavor, it shows the magic of the best anchovies, transforming anything you spread it on into flavor bombs — with an abundance of leftovers to go around.

Ingredients:

The Butter (can be made ahead of time):
  • 1 tin of Don Bocarte Cantabrian Anchovy in EVOO
  • 1 lb. good quality unsalted butter (Outside fridge for 15 mins)


    • The Base:
  • Warmed sourdough bread
    • or
  • A mix of 1-2 similarly sized root vegetables per person cut in half lengthwise.
  • Maldon Salt and black pepper
  • Oil to coat
    • Directions:

    • 1. Roast root vegetables

      Heat oven to 425 degrees.

      Toss root halves with olive oil and S&P.

      You can incorporate a bit of anchovy tin oil, but go easier on the salt. Reserve the leftover tin oil.

      Roast vegetables until browned. 30-60 mins. Make sure to stir at least once during cooking.

    • 2. Mince Anchovies and combine

      Push them through a garlic press or use a knife to mince finely.

      Mix the butter and minced anchovies with a fork or spoon until well combined.

    • 3. Combine

      Once mixed, shape it into a log by using plastic wrap or parchment paper. 


      Roll it up and twist the ends to seal.


      Keep in fridge until 15 mins before serving.

    • 4. Shape and store

      Once mixed, shape it into a log by using plastic wrap or parchment paper. Roll it up and twist the ends to seal.

      Keep in fridge until 15 mins before serving.

      Present it in a ramekin and spread it over the roasted vegetables or warmed sourdough bread.

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    Don Bocarte Cantabrian Anchovy in EVOO 48 gr.

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