Piedmontese bagna cauda sauce with fresh vegetables

Heat the bagna caoda sauce on the stove and in the meantime prepare the vegetables. After washing them, peel and cook the potatoes in boiling water, then cut them into large wedges. Wash the peppers, remove the seeds and slice into strips. Clean and cut the spring onions in two along the length of the stem, clean the thistles by removing the external filaments, do the same with the celery stalks. Then peel the carrots and cut them into 4 strips, then leave them in cold water until ready to serve. Thoroughly wash the cauliflower half, boil it and cut it into small pieces. In addition to the vegetables proposed here, it is possible to add many other less traditional ones and taste the bagna caoda in different variations. Finally, arrange the vegetables on a large serving dish and place the earthenware bowl of the wet tail in the center. Serve very hot.