Bagna Cauda
Preparation time40 min
Cooking time60 min
Portions4
FromLatin America
Ingredients:
Sauce:
• 300 ml low-fat liquid cream
• 60 g anchovy fillets
• 5 cloves of garlic
• 2 tablespoon olive oil
• Pepper
• 300 ml low-fat liquid cream
• 60 g anchovy fillets
• 5 cloves of garlic
• 2 tablespoon olive oil
• Pepper
Trim:
• 200 g carrots
• 200 g cauliflower
• 100 g celery stalk
• 200 g red, green, orange peppers
• 200 g sweet potato
• 200 g broccoli
• 200 g potato
• 200 g squash
• 50 g bread
• Salt
• 200 g carrots
• 200 g cauliflower
• 100 g celery stalk
• 200 g red, green, orange peppers
• 200 g sweet potato
• 200 g broccoli
• 200 g potato
• 200 g squash
• 50 g bread
• Salt
Instructions:
For the sauce:
• Mix the garlic together with the anchovy fillets and add olive oil to make mixing easier until the dough is smooth and homogeneous.
• Put in a saucepan over medium heat and continue cooking for 3 minutes.
• Stir the cream into the dough, then continue cooking over low heat, stirring regularly for 30 minutes. Book.
Preparation of the filling:
• Wash, peel and cut carrots, celery, pepper into sticks.
• Wash and prepare cauliflower and broccoli in small bouquets about the size of a bite.
• Wash, peel and cut the sweet potatoes, potatoes and squash into large cubes and cook them for a few minutes in boiling salted water, making sure they remain firm.
• Toast thin slices of bread.
• Taste the vegetables by dipping them in the sauce. Serve with bread.
• Mix the garlic together with the anchovy fillets and add olive oil to make mixing easier until the dough is smooth and homogeneous.
• Put in a saucepan over medium heat and continue cooking for 3 minutes.
• Stir the cream into the dough, then continue cooking over low heat, stirring regularly for 30 minutes. Book.
Preparation of the filling:
• Wash, peel and cut carrots, celery, pepper into sticks.
• Wash and prepare cauliflower and broccoli in small bouquets about the size of a bite.
• Wash, peel and cut the sweet potatoes, potatoes and squash into large cubes and cook them for a few minutes in boiling salted water, making sure they remain firm.
• Toast thin slices of bread.
• Taste the vegetables by dipping them in the sauce. Serve with bread.
| Energy (Kcal) |
Proteins (g) | Carbohydrates (g) | Sugars (g) | Lipids (g) | Saturated fatty acids (g) | Omega 3 (g) |
Fibers (g) | Sodium (mg) |
| 367,3 | 12,4 | 32,9 | 13,1 | 18,0 | 8,5 | 0,4 | 8,8 | 287 |
The nutritionist's advice:
This vegetable fondue has the advantage of providing vitamins and minerals. Some of the cream can be replaced by a tasty broth to limit the fat content of the recipe.
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Last modified date: 5/16/2023
