Bagna Cauda Recipe (Anchovy and Garlic Sauce) | olivemagazine

Ingredients

• 1 small cauliflower broken into florets
• olive oil
• 1 small kohlrabi peeled and cut into wedges
• squeeze of juice lemon
• 3 carrots cut into long batons
• 4 sticks celery cut into long batons
• 2 heads red chicory hearts halved
• tin or jar in extra virgin olive oil anchovies
• 50g butter
• 10 cloves garlic crushed
• 3 tbsp double cream
• 4 slices sourdough