Bagna cauda with vegetables

title="Bagna cauda with vegetables"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Bagna-cauda-with-vegetables.jpg" srcset="https://img.taste.com.au/1kKhykJ4/w720-h480-cfill-q80/taste/2016/11/bagna-cauda-with-vegetables-93647-1.jpeg 720w, https://img.taste.com.au/Q9Dcl9UA/w643-h428-cfill-q90/taste/2016/11/bagna-cauda-with-vegetables-93647-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Bagna cauda with vegetables"
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• 0:20 Prep


• 0:05 Cook


• 
  10 Servings


• Capable cooks

This salty, garlicky sauce from the Piedmont region is perfect with crisp, bright vegies.

Featured in
Easter, Nutrition information

Ingredients

• 8 celery sticks


• 1 red capsicum, seeded, thickly sliced


• 1 yellow capsicum, seeded, thickly sliced


• 1 baby fennel bulb, trimmed, core removed, thickly sliced


• 200g green round beans, trimmed, blanched


• 1 bunch baby (Dutch) carrots, trimmed


• 1 bunch radish, trimmed


• 250ml (1 cup) extra virgin olive oil


• 75g butter, chopped


• 3 garlic cloves, finely chopped


• 10 drained anchovy fillets, finely chopped

Method

• 
  
  
  Step 1
  
  
  
  
  Arrange vegetables on a serving platter.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook the oil and butter in a small saucepan over low heat, stirring, until the butter melts and starts to foam. Use a spoon to skim the surface.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add the garlic and cook for 30 seconds to 1 minute or until just soft. Add the anchovy and cook, stirring, for 1 minute or until the anchovy dissolves slightly. Season with pepper. Transfer to a serving bowl and serve with the vegetables.
  
  
  

Nutrition

• 1255 kj

  Energy




• 30g

  Fat Total




• 7.5g

  Saturated Fat




• 3.5g

  Fibre




• 2.5g

  Protein







• 5g

  Carbs (total)

All nutrition values are per serve

• Author: Liz Macri


• Image credit: Al Richardson


• Publication: Australian Good Taste

Source: taste.com.au