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Purple sprouting broccoli with bagna cauda recipe image

Print Purple sprouting broccoli with bagna cauda

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 & 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


  1. In a small pan, gently simmer the garlic in the milk until soft (about 15 minutes).
  2. Blend together in a food processor with the anchovies until smooth.
  3. Slowly add the butter, and drizzle in the olive oil to taste. Pour into a bowl.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes