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    Roast Baby Vegetables with Bagna Cauda

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    Roast Baby Vegetables with Bagna Cauda

    Small roast vegetables are perfect for eating with your fingers on picnics. You can use larger vegetables, cut into thick wedges, or use the dressing as a dip for crudités.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • Bagna Cauda
    • 2 garlic cloves, crushed
    • 4 anchovy fillets, chopped
    • 7 tbsp extra virgin olive oil
    • 15g unsalted butter
    • 2 tbsp chopped parsley
    • 150g miniature or baby carrots
    • 2 tbsp olive oil
    • 100g asparagus tips
    • 150g miniature or baby fennel
    • 150g baby courgettes, quartered


    1. Preheat the oven to 200°C, gas mark 6. Place the carrots in a roasting tin, toss with oil and roast for 5 minutes. Add the remaining vegetables, toss again and roast for 15 minutes until tender.
    2. In a small pan over a low heat, cook the garlic, anchovies, olive oil and a pinch of salt for 10 minutes until the anchovies dissolve. Stir in the butter and parsley. Serve warm or cold.

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    Drinks recommendation

    To balance the sweetness of the vegetables and the richness of the dressing, try an off-dry white with cleansing acidity.


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