Meatless Monday: Roasted Potatoes and Fennel with Bagna Cauda Dressing

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I’ve got to come clean right away, this isn’t…strictly…vegetarian. But hear me out! The star of the show is definitely vegetables, right? And there is no meat, as such, involved in any way. The caramelized potatoes and fennel just happen to be bathed in the most. amazing. dressing. ever. Which also happens to contain an entire can of anchovies…

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Still here? Good, here’s my reasoning behind posting this recipe. While the dressing will definitely lose it’s salty, fishy tang if you remove the anchovies, it would still be darn delicious. A bit of chopped boiled egg would replace the body lost by the lack of anchovies and maybe a few extra capers or some parsley or the fronds of the fennel would bring it together no problem. Will it be as sublime as a traditional bagna cauda? Maybe not, but it would still be a darn sight better than not having this dish at all.

Bon appetit (almost without the meat)!

Recipe adapted from Five and Spice

Serves 2-3

2lbs small Potatoes, halved, fingerling or Anya work well
2 Fennel bulbs, thickly sliced
1 cup Red Cabbage or Radicchio, thinly sliced
1 cup Arugula
Winter Radish, for garnish
2 Tbsp Olive Oil

Bagna Cauda
2 Tbsp Capers
1 can Anchovy fillets
4 cloves Garlic
1/4 cup Olive Oil

1. Preheat oven to 425°F (200°C).

2. Toss potatoes and fennel in olive oil and season with salt and pepper. Spread in one layer on a cookie sheet and roast for 30 minutes, tossing once or twice.

3. Meanwhile combine ingredients for Bagna Cauda and blitz to a smooth paste.

4. Toss potatoes and fennel in half the dressing and arrange on the plates.

5. Top with the cabbage and arugula and more dressing as desired.

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