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Bagna Cauda





Total Time
45 mins

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.

This recipe, and others like it, can be found in the article “16 Ideas for a No-Fuss Summer Party.”

su-Bagna Cauda




Photo: Rachel Weill; Food Styling: Karen Shinto
 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
Step 1
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.

Step 2
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.

Step 3
3

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories265
% Daily Value *
Total Fat 21g27%

Saturated Fat 8.7g44%
Cholesterol 37mg13%
Sodium 371mg17%
Total Carbohydrate 17g7%

Dietary Fiber 4.8g18%
Protein 5.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.