Name: Bagna cauda
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Cuisine: Latin America
Ingredients: 300 ml lowfat liquid cream; 60 g anchovy fillets; 5 cloves garlic; 2 tablespoons olive oil; Pepper; 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.

Ingredients:

Sauce:

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

Trim:

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

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 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.

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.

Bagna cauda

Ingredients:

Instructions:

The nutritionist's advice:

Diseases

Living better

General information