Categories: Dips- Spreads- Salsa
Ingredients
- Sauce:
- 6 cups heavy cream
- 3 cans anchovy fillets, drained and mashed
- Veggies:
- 4 cucumbers, peeled, cut in half, then quartered
- 3 bunches green onions, trimmed, cut in 3-inch lengths
- Italian bread sticks
- 12 Tbsp. sweet butter
- 1 Tbsp. minced garlic
- 4 heads fennel, washed, trimmed, cut in slender wedges
- 1 pt. cherry tomatoes
- 1 lb. fresh mushrooms, quartered or halved
Directions
-
Simmer heavy cream in medium saucepan, stirring occasionally, until reduced to half, about 35 minutes.
-
Melt butter in a skillet; add anchovies and garlic; cook 5 minutes, stirring often. Stir in hot cream.
-
Pour into chafing dish. Keep warm over low heat while dipping vegetables.
-
Arrange vegetables and bread on tray around chafing dish.