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Bagna Càuda with Crudités

Cooking Times

Ready in: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

  • ¾ cup olive oil
  • 10 garlic cloves, minced
  • 12 anchovy fillets in oil, removed from oil
  • 4 tbsp. unsalted butter, room temperature
  • Cal-Organic Rainbow Carrot Chips
  • Cal-Organic Farms Easter egg radishes
  • Cal-Organic Farms gold beets
  • Cal-Organic Farms red beets
  • Cal-Organic Farms green onions
  • Cal-Organic Farms fennel

Directions

  1. Wash and cut veggies. 
  2. In a small saucepan, combine the olive oil, garlic and anchovies. Cook over low heat, crushing the anchovies with the back of a wooden spoon, for about 5 minutes.
  3. Remove from heat and stir in butter. Serve immediately with bread and crudités.

Recipe produced by Two of a Kind Cooks. 

Tips for storing carrots

  • 1
    Containers

    Store carrots in a resealable plastic bag or other airtight container.

  • 2
    Shelf Life

    To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.

  • 3
    Temperature

    Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.

  • 4
    Avoid Ethylene

    Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.

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