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Bagna Cauda

Bagna Cauda
Preparation time:
40 min
Cooking time:
60 min
For 4 people
Latin america
Bagna Cauda


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.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
367.7 Kcal 32.9 g 13.1 g 17.8 g 8.5 g 0.3 g 8.8 g 811 g

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.