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Bagna Cauda

Photo: Rachel Weill; Food Styling: Karen Shinto
Total time 45 mins
Yield Serves 8
Meaning "hot bath" in Italian, bagna cauda is an array of fresh vegetables accompanied by a warm, buttery sauce seasoned with lots of garlic and anchovies.


  • 2 bunches baby beets, trimmed
  • 5 tablespoons olive oil, divided
  • 1/2 cup unsalted butter, softened
  • 1 can (2 oz.) anchovies packed in olive oil
  • 4 garlic cloves, peeled
  • Salt
  • 2 bunches baby carrots, peeled and tops trimmed to about 3 in. long
  • 2 bulbs baby fennel (or 1 bulb regular fennel), trimmed, cut lengthwise into slender wedges
  • 1 bunch asparagus, trimmed
  • 1/2 pound tender young green beans, trimmed

Nutrition Information

  • calories 265
  • caloriesfromfat 70 %
  • protein 5.2 g
  • fat 21 g
  • satfat 8.7 g
  • carbohydrate 17 g
  • fiber 4.8 g
  • sodium 371 mg
  • cholesterol 37 mg

How to Make It

  1. Preheat oven to 400°. Toss beets and 2 tbsp. oil together in a medium baking dish. Cover with foil and bake until beets are tender when pierced with the tip of a knife, about 25 minutes. Peel beets when cool enough to handle, then halve or quarter, depending on their size.

  2. Whirl butter, remaining 3 tbsp. oil, the anchovies (including oil), and garlic together in a food processor until anchovies and garlic are minced. Transfer to a small saucepan. Simmer over medium-low heat 10 minutes, stirring occasionally. Season to taste with salt. Pour bagna cauda into a small warmed bowl.

  3. Arrange vegetables on a platter and serve with bagna cauda for dunking.