clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Veggie Cubed Bagna Cauda

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 2 people 1x
  • Category: Appetizer
  • Cuisine: Japanese


A classic Spanish dish with a Japanese twist!


  • 1 clove garlic (peeled)
  • 1/4 cup extra virgin olive oil
  • 56 grams anchovy fillets in oil (patted dry)
  • 1/4 cup heavy cream
  • 120 grams carrot (peeled)
  • 120 grams English cucumber
  • 120 grams daikon (peeled)
  • 120 grams kabocha squash


  1. Blend garlic, olive oil and anchovies in a blender until smooth.
  2. Transfer to a bowl and whisk in cream until mixture has emulsified. Transfer to a dipping bowl and set aside.
  3. Cut vegetables into even bite size cubes and put in a microwave safe container. Alternatively, you can chop the vegetables into sticks.
  4. Close with a lid or seal with plastic wrap and microwave on high for 2-3 minutes, until vegetables are softer but still yielding a crunch.
  5. Transfer vegetables to a plate and build a cube by piling on different colors. Skip the building step if you are serving vegetable sticks.
  6. Serve with bagna cauda sauce.


Bana cauda is best served fresh.

Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter