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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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