Texas Farmers Market Leaderboard January 2021

Roasted Radish and Fennel with Bagna Cauda


Bagna cauda is the best thing that ever happened to butter and anchovies. Serves 4.

By Erin Wade • Photography by Melanie Grizzel


Roasted Radish and Fennel with Bagna Cauda


For 1 Batch(es)

For the bagna cauda:

  • 1/4 cup(s) butter
  • 1/2 cup(s) extra-virgin olive oil
  • 8 anchovies minced
  • 5 cloves garlic, minced
  • 1/4 teaspoon(s) red chili flakes
  • 2 tablespoons chopped fresh herbs (preferably parsley & thyme)
  • 1/4 teaspoon(s) salt

For the radish and fennel:

  • 1 bunch(es) radishes, halved if small, quartered if large
  • 2 bulbs fennel, white part only, halved lengthwise, sliced
  • 1 glug(s) olive oil
  • Salt and pepper, to taste
  • Squeeze of lemon, to finish
  • Crusty bread, for serving

Roasted Radish and Fennel with Bagna Cauda Directions

  1. For the bagna cauda:
  2. Melt the butter in a small saucepan. Add the olive oil, anchovies, garlic and chili flakes. Let the mixture simmer gently for about 5 to 10 minutes as the anchovies break down and the flavors infuse.
  3. Add the fresh herbs, turn off the burner and keep warm.
  4. For the radish and fennel:
  5. Toss the radish and fennel with a little olive oil, salt and pepper and roast at 400° for about 10 minutes, until it’s soft and beginning to brown.
  6. Transfer to a serving bowl and ladle ½ cup of the warm bagna cauda over the top. Finish with a squeeze of lemon.

Recipe notes

Serve with the bread for soaking up the buttery sauce.

Be the first to post a review

You must be logged in to review


Recipe Search