Bagna Cauda Dip With Assorted Vegetables

Directions

1. 1
   Bring large pot of salted water to boil. Blanch sugar snap peas and haricots verts 1 minute. Using strainer, transfer vegetables to paper towels to drain. Blanch cauliflower florets 2 minutes; blanch zucchini, pattypan squash, and asparagus spears 3 minutes. Cook baby beets in same pot of water until tender, about 15 minutes; cool, peel, and cut beets in half.Simmer garlic cloves in medium saucepan of salted water until tender, 20 to 25 minutes.
2. 2
   Drain, cool, and peel.
3. 3
   Place garlic in shallow bowl; mash with back of fork until smooth. Melt butter in skillet over medium heat.
4. 4
   Add anchovies and stir 1 minute.
5. 5
   Add garlic, then whisk in olive oil. Reduce heat to medium-low. Simmer 5 minutes, whisking occasionally (sauce may separate). Season with salt and pepper; serve dip with vegetables.