Angina
Hypertension
Heart Failure
Bagna cauda
Preparation time40 min
Cooking time60 min
Portions4
FromLatin America
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.
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Last modified date: 6/30/2023
