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Heart failure

Bagna cauda

Bagna caudaimage
image showing recipe preparationPreparation timeelementPreparation time40 min
image showing recipe preparationCooking timeelementCooking time60 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromLatin America



  • 300 ml lowfat liquid cream
  • 60 g anchovy fillets
  • 5 cloves garlic
  • 2 tablespoons olive oil
  • Pepper


  • 200 g carrots
  • 200 g cauliflower
  • 100 g celery 
  • 200 g red, green, orange peppers
  • 200 g sweet potato
  • 200 g broccoli
  • 200 g potato
  • 200 g squash
  • 50 g bread
  • Salt


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 in the cream, then continue cooking over low heat, stirring regularly for 30 minutes.

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.
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.