Steamed Vegetables with Bagna Càuda Anchovy Dipping Sauce

Ingredients＜Serves 4＞

【Main ingredients】

• Cauliflower / 1/2 pieces
• Lotus root / 1 section
• Mushroom / 4
• Purple cabbage / 1/8 piece
• Radish / 4
• Cherry tomato / 8 pieces
• Beetroot (canned) / 100g

【Sauce】

• Garlic (chopped) / 2 tsp
• Anchovies (chopped) / 4 pieces
• Olive oil / 4 tablespoons

【 Preparation】

・Cut the broccoli florets into small bunches.
・Cut lotus root into 5 mm slices.
・Cut the mushrooms into thin slices.
・Cut purple cabbage into small pieces.
・Cut the radish in half.
・Remove branches and leaves from small tomatoes.
・Cut the beets into 7 to 8 mm slices.
・Put the sauce into a heat-resistant container and mix.

【Method】

1. Put 500 ml of water and steaming net into Multi Grill Pot and heat it at HI.

2. After boiling, place a heat-resistant container in the middle of the steaming net and arrange the vegetables in it.

3. Cover and heat at MED for about 10 minutes.

Author BRUNO Official