Raw Vegetables With Warm Anchovy-Garlic Sauce Recipe

Name: Raw Vegetables With Warm Anchovy-Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 very small red potatoes (3/4 pound); 1/2 cup olive oil; 1 teaspoon butter; 1/4 teaspoon kosher salt; 3 canned anchovy fillets, finely chopped; 1 garlic clove, minced; 24 baby carrots (about 6 ounces); 6 celery stalks, trimmed and quartered; 1 head Belgian endive (about 1/4 pound), separated into 12 leaves; 1/2 (1 1/4-pound) fennel bulb, trimmed and cut lengthwise into 1/4-inch slices and separated into spears

Servings: persons

6 very small red potatoes (3/4 pound)
1/2 cup olive oil
1 teaspoon butter
1/4 teaspoon kosher salt
3 canned anchovy fillets, finely chopped
1 garlic clove, minced
24 baby carrots (about 6 ounces)
6 celery stalks, trimmed and quartered
1 head Belgian endive (about 1/4 pound), separated into 12 leaves
1/2 (1 1/4-pound) fennel bulb, trimmed and cut lengthwise into 1/4-inch slices and separated into spears

1
Steam potatoes, covered, 10 minutes or until tender. Cut each potato lengthwise into 4 wedges.
2
While potatoes cook, heat oil and butter in top of a double boiler over medium heat 2 minutes or until butter melts. Add salt, anchovies, and garlic; cook 10 minutes or until anchovies begin to dissolve and garlic is soft and fragrant (garlic should not begin to brown or take on any color). Pour sauce into a warm serving bowl; serve warm with vegetables.
3
Note: Traditionally, the bagna cauda is served in a bowl set over chafing fuel or a tea light so that the sauce stays warm throughout the appetizer course.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 very small red potatoes (3/4 pound), 1/2 cup olive oil, 1 teaspoon butter, 1/4 teaspoon kosher salt, and more.

Yes, Raw Vegetables With Warm Anchovy-Garlic Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raw Vegetables With Warm Anchovy-Garlic Sauce

How did you like this recipe?

Frequently Asked Questions