Bagna Cauda Recipe With Roasted Vegetables

BAGNA CAUDA RECIPE (WITH ROASTED VEGETABLES)

Bagna Cauda Recipe (with Roasted Vegetables) image

Smooth and delicious bagna cauda recipe with roasted vegetables.

Provided by Nate Dadosky

Categories Dinner

Time 1h

Number Of Ingredients 17

Ingredients

¼ cup heavy cream
4 tablespoons olive oil (high quality)
2 tablespoons butter
1 teaspoon kosher salt (Diamond Crystal brand) or to taste
4 garlic cloves, whole
1 4.38-ounce can boneless & skinless sardines in oil
2 tablespoons olive oil
3 garlic cloves, lightly crushed
3 sprigs fresh thyme
½ large red onion, roughly sliced
4-5 medium carrots, roughly chopped
½ large head of cauliflower, cut into florets
12 large asparagus spears (8 ounces), roughly chopped
½ tablespoon kosher salt (Diamond Crystal brand) or to taste
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped
½ tablespoon fresh lemon juice

Steps:

For bagna cauda: mix heavy cream, butter, olive oil, salt and garlic in a microwave-safe container and microwave (covered) for 2 minutes. Add the sardines to a blender and blend on medium speed while slowly drizzling in the heavy cream mixture. Then blend on high for 1-2 minutes to fully emulsify then reserve (see notes).
preheat oven to 375°F. Heat olive oil in a large, oven-proof pan (see notes) over medium high heat (oil should shimmer but not smoke) with the garlic and thyme. Add the red onion and carrots, toss and then transfer to the preheated oven to cook for 15 minutes. Remove from oven, add cauliflower, toss and then return to oven for 20 minutes. Remove from oven once again and add asparagus, toss and return to oven for final 10 minutes. Season with salt, pepper, parsley and lemon juice then serve immediately.

Nutrition Facts : ServingSize 1/4 cup of Bagna Cauda & 1 cup of Veggies, Calories 327 calories, Sugar 5.7 g, Sodium 341.5 mg, Fat 29.2 g, SaturatedFat 9.1 g, TransFat 0.2 g, Carbohydrate 13 g, Fiber 4.3 g, Protein 8 g, Cholesterol 31 mg

BAGNA CAUDA

Bagna Cauda image

Provided by Michael Chiarello : Food Network

Time 22m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

Olive oil
8 cloves garlic, minced
6 anchovies, optional
Large pinch chili flakes
Salt and pepper
1 tablespoon minced parsley leaves

Steps:

In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up, add garlic and turn the flame down.
Add the anchovies, if using (don't worry about mincing them as they will dissolve in the mixture). The anchovies should cook in the garlic oil until the garlic becomes brown and the anchovies dissolve.
When the garlic gets light brown, about 5 minutes, add chili flakes until they toast up and then turn flame off. Add more olive oil and salt and pepper for flavor.
Right before you heat the sauce in your fondue pot, add some minced parsley to cook in the sauce.

BAGNA CAUDA DIP WITH ASSORTED VEGETABLES

Bagna Cauda Dip with Assorted Vegetables image

Provided by Selma Brown Morrow

Categories Garlic Appetizer Cocktail Party High Fiber Oscars Backyard BBQ Green Bean Beet Zucchini Party Anchovy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

Assorted vegetables (such as sugar snap peas, haricots verts, cauliflower florets, baby zucchini and pattypan squash, asparagus spears, and baby golden and scarlet beets)
24 unpeeled large garlic cloves (about 4 ounces)
2 tablespoons (1/4 stick) butter
1 2-ounce can anchovy fillets, oil drained, anchovies chopped
1/3 cup extra-virgin olive oil

Steps:

Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.
Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes. Drain, cool, and peel. Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat. Add anchovies and stir 1 minute. Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.

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