Bagna Cauda With Winter Vegetables Recipe
Servings: 1
Ingredients
- 1/3 c. extra virgin olive oil
- 1/4 c. butter
- 3 can (2 ounces each) anchovies packed in oil, liquid removed
- 2 x garlic cloves, thinly sliced
- 1 1/2 tsp lemon zest Healthy pinch of crushed red pepper flakes, optional
- 5 c. vegetables (such as broccoli, turnips, beets, cauliflower, and carrots) cut into bite-size pcs
- 1 x fennel bulb or possibly 4 celery ribs, cut into 3 inch strips
Directions
- In a medium saucepan over medium-high heat, bring oil, butter, anchovies, garlic and lemon zest to a boil. Reduce heat to low and simmer 5 min, or possibly till anchovies dissolve. Add in red pepper flakes, if using. Place in a serving bowl.
- Meanwhile, place 1 inch of water in a large saucepan over high heat. Bring to a boil and add in a steamer basket or possibly wire rack. Add in vegetables, reduce heat to low, cover, and simmer for 8 min or possibly till vegetables are tender-crisp.
- Remove and cold slightly. Place on a large serving platter with the fennel or possibly celery. Serve with the sauce.
- Note: Any leftover sauce can be stored in the refrigerator for up to a week.
- Try using small amounts to season vegetables or possibly as a sauce over grilled fish.
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