- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 40 minutes
- Effort: medium
- jerusalem artichokes, peeled and steamed until tender
- cauliflower, cut into florets, some raw, the rest steamed until tender
- red peppers, raw cut into strips
- yellow peppers, roasted and skinned and cut into strips
- leaves white cabbage, some raw, some steamed until tender
- tender turnips, scrubbed and boiled until tender
- potatoes, peeled, boiled and cut into strips
- carrots, some raw and some steamed and cut into strips
- button onions, peeled and lightly boiled
- bulb fennel, some raw and some steamed or boiled, quartered
- globe artichokes, both prepared and served thinly sliced as a salad and also left whole and boiled
- 0baby leeks, washed and trimmed and boiled until tender
- courgettes, lightly steamed
For the dip:
- 150 ml olive oil
- 3-6 clove garlic, peeled and crushed to a puree
- 1 1/2 to 4 anchovy fillets, preserved in salt
- 1-2 heaped tbsp unsalted butter
- sea salt
- 1/2 tomato, peeled and chopped
- 2-3 tbsp single or double cream
- crusty bread, to serve
1. Place the prepared vegetables on a large platter.
2. In a small heavy-based saucepan heat the olive oil. Add the garlic and cook, stirring, until softened and fragrant, making sure that the garlic does not burn.
3. Add the anchovies and reduce the heat. Cook slowly, stirring, until the anchovies have dissolved into the oil.
4. Stir in the butter and season with salt, bearing in mind the saltiness of the anchovies.
5. Add the tomato and cream, stir and heat through briefly.
6. Serve at once with the vegetables for dipping, keeping the dip warm over a night light or in a fondue pot over a flame.
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