PREPARATION

Clean the vegetables, peel the coasts of thistles, cut into pieces and put them in water with lemon juice. Clean the peppers freeing them from the seeds and white ribs and cut into slices, then blanch in boiling water.
Boil the cauliflower after removing the individual peaks, the rhizomes of Jerusalem artichoke and turnips which then cut into strips.
Roast pumpkin slices and polenta in slices, peel and slice ​​apple, clean the leeks and cut them in half lengthwise.
Brought to the table by putting vegetables in earthenware bowls portion.
In a saucepan put the garlic cloves cut into thin slices, add a cup of olive oil and butter and stir over low heat until the garlic starts to be golden without be brown. At this point add the anchovies and the remaining oil, stirring constantly until the anchovies are dissolved completely.
Bagna cauda is ready; serve pouring at the right heat.