Vegetables with sumiso bagna cauda from Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo

  • Brussels sprouts
  • carrots
  • Show all ingredients...

  • EYB Comments

    Can substitute water for the book's "Kelp stock" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute water for the book's "Kelp stock" specified in this recipe.

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Reviews about this recipe

  • Serious Eats

    Miso, anchovy, and garlic effortlessly meld together for a serious umami-bomb. Delicately poached vegetables are the perfect mild vehicle for sopping up all that sauce.

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