Helene’s Bagna Cauda | RICARDO

Ingredients

• 3 large cloves garlic, thinly sliced
• 2 tablespoons (30 ml) butter
• 6 tablespoons (90 ml) walnut or olive oil (or a mixture of both)
• 10 fillets oil-packed anchovies, rinsed, patted dry and finely chopped
• Cauliflower and broccoli florets, blanched for 2 to 3 minutes
• Raw fennel, cut into sticks
• Celery hearts, cut into sticks
• Carrots of various colors, cut into sticks
• Coloured bell peppers, seeded and cut into julienne
• Mushrooms, endives, radishes, zucchini, tomatoes ...
• Slices crusty bread