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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 low-fat liquid cream
 60 g anchovy fillets
 5 cloves of garlic
 2 tablespoon olive oil
 200 g carrots
 200 g cauliflower
 100 g celery stalk
 200 g red, green, orange peppers
 200 g sweet potato
 200 g broccoli
 200 g potato
 200 g squash
 50 g bread


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 the cream into the dough, then continue cooking over low heat, stirring regularly for 30 minutes. Book.

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.