Pic of Purple sprouting broccoli with bagna cauda

Purple sprouting broccoli with bagna cauda

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Purple sprouting broccoli with bagna cauda

Side Serves 4 30 min
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.


  • 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


Prep time: 10 min
Cooking time: 20 min
  • 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.

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