Page title and description
Salad dressings & dips
Purple sprouting broccoli with bagna cauda
This makes a lovely light lunch with some crusty bread, or serve it as a dip at a party. If you don't have broccoli, try other crudités: cauliflower, celery, carrots, peppers and fennel work well.
Ingredients
- 1 garlic head, cloves separated and peeled
- 200ml milk
- 1 tin anchovy fillets - salted if you can find them
- 100g softened butter
- olive oil, to taste
- 300 purple sprouting broccoli, cut into florets
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
In a small pan, gently simmer the garlic in the milk until soft (about 15 minutes).
-
Step 2
Blend together in a food processor with the anchovies until smooth.
-
Step 3
Slowly add the butter, and drizzle in the olive oil to taste. Pour into a bowl.
-
Step 4
Either dip the broccoli raw into the bagna cauda, or blanch it in boiling salted water for 3-4 minutes, then blanch and refresh.