My first encounter with Bagna Cauda dates back to a trip to Piedmont many years ago when I fell in love with the unmistakable flavour of this iconic dish, blissfully unaware of its after-effects. The potent and lingering “aroma” of garlic was so overwhelming that my husband made it clear there would be no second chance for this culinary experience.
From that amusing episode was born my version of Garlic-Free Bagna Cauda, which I jokingly call “anti-abandonment”: no garlic, but instead Jerusalem artichokes, which lend creaminess and a delicate flavour without any unpleasant aromatic consequences.
Jerusalem artichokes are not just a great substitute for garlic but also a true health ally. They are rich in fibre, particularly inulin, a prebiotic substance that supports gut health and helps maintain stable blood sugar levels. They are low in calories but high in minerals such as iron, potassium, and magnesium.
The result? A dish that saves lunches, marriages, and sensitive noses.
Discover how to prepare it, and if you love dipping sauces, be sure to try my Pinzimonio with Pistachio and Courgette Hummus.
Garlic-free Bagna cauda
12.3g carbohydrates per 100g of sauce
Ingredients for 4 servings
- boiled potatoes and vegetables of your choice
- 400g Jerusalem artichokes
- 200g milk
- 40g salted or oil-packed anchovies (weight after cleaning)
- extra virgin olive oil
Preparation
- Desalt and debone the salted anchovies or opt for oil-packed anchovies for convenience. Place them in a small pan with a drizzle of extra virgin olive oil and let them melt.
- Wash and peel the Jerusalem artichokes, then cut them into cubes. Add the cubes to the melted anchovies. Cover with milk, place a lid on the pan, and cook until the Jerusalem artichokes are soft enough to be mashed with a fork.
- Mash the Jerusalem artichokes and anchovies well with a fork until creamy.
- Serve the sauce with boiled potatoes and other vegetables of your choice, perfect for dipping into this incredibly tasty mixture.
