Instructions: In a medium saucepan over medium-high heat, bring oil, butter, anchovies, garlic and lemon zest to a boil. Reduce heat to low and simmer 5 minutes, or until anchovies dissolve. Add red pepper flakes, if using. Place in a serving bowl.

Meanwhile, place 1 inch of water in a large saucepan over high heat. Bring to a boil and add a steamer basket or wire rack. Add vegetables, reduce heat to low, cover, and simmer for 8 minutes or until vegetables are tender-crisp.

Remove and cool slightly. Place on a large serving platter with the fennel or celery. Serve with the sauce.

Note: Any leftover sauce can be stored in the refrigerator for up to a week.

Try using small amounts to season vegetables or as a sauce over grilled fish.

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