Bagna Cauda With Winter Vegetables Recipe

• 1/3 c. extra virgin olive oil
• 1/4 c. butter
• 3 can (2 ounces each) anchovies packed in oil, liquid removed
• 2 x garlic cloves, thinly sliced
• 1 1/2 tsp lemon zest Healthy pinch of crushed red pepper flakes, optional
• 5 c. vegetables (such as broccoli, turnips, beets, cauliflower, and carrots) cut into bite-size pcs
• 1 x fennel bulb or possibly 4 celery ribs, cut into 3 inch strips

1. In a medium saucepan over medium-high heat, bring oil, butter, anchovies, garlic and lemon zest to a boil.
2. Reduce heat to low and simmer 5 min, or possibly till anchovies dissolve.
3. Add in red pepper flakes, if using.
4. Place in a serving bowl.
5. Meanwhile, place 1 inch of water in a large saucepan over high heat.
6. Bring to a boil and add in a steamer basket or possibly wire rack.
7. Add in vegetables, reduce heat to low, cover, and simmer for 8 min or possibly till vegetables are tender-crisp.
8. Remove and cold slightly.
9. Place on a large serving platter with the fennel or possibly celery.
10. Serve with the sauce.
11. Note: Any leftover sauce can be stored in the refrigerator for up to a week.
12. Try using small amounts to season vegetables or possibly as a sauce over grilled fish.

extra virgin olive oil, butter, anchovies, garlic, lemon zest, vegetables, fennel bulb

Taken from cookeatshare.com/recipes/bagna-cauda-with-winter-vegetables-73547 (may not work)