Spiced Bagna Caoda;fennel, Peppers, Celery Root, Fried Anch
| Yield: | 1 Servings |
| Categories: |
| Extra virgin olive oil | ||
| 1/2 | c | Sliced garlic |
| 10 | Anchovies, rinsed and chopped | |
| 2 | tb | Unsalted butter |
| 1 | pn | Hot red pepper flakes |
| Salt to taste | ||
| Lemon juice to taste | ||
| 1 | lg | Yellow pepper |
| Freshly ground black pepper | ||
| 1/2 | lb | Celery root |
| 1/2 | lb | Cauliflower |
| 1 | Head fennel | |
| 1 | Stalk celery from the heart | |
| 8 | Whole anchovies, rinsed and dried | |
| 1/4 | c | Flour |
| 1/4 | c | Cornstarch |
| 2/3 | c | Beer |
| 1 | tb | Chopped parsley |
| 2 | c | Vegetable oil for frying |
| 1 | Lemon, cut into 4 wedges | |
| Parsley sprigs for garnish |
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