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.
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- Calories: 265
- Calories from fat: 70%
- Protein: 5.2g
- Fat: 21g
- Saturated fat: 8.7g
- Carbohydrate: 17g
- Fiber: 4.8g
- Sodium: 371mg
- Cholesterol: 37mg
- 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
- 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
- 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.
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