Bagna Cauda

Photo: Rachel Weill; Food Styling: Karen Shinto
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.

Yield:

Serves 8

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Julia Lee,

June 2012