Colored mini vegetables

Name: colored mini vegetables
Cook time: 10 min
Total time: 55 min
Yield: 8
Cuisine: Dutch
Ingredients: 250 ml olive oil; 1 tin can anchovy fillets (46 g), in pieces; 8 toes garlic peeled; 1 fennel bulb; winter carrot peeled and diced; cucumber peeled and diced

A tasty Dutch recipe. The starter contains the following ingredients: fish, olive oil, anchovy fillets ((46 g), in pieces), garlic (peeled), fennel bulb, winter carrot (peeled and diced) and cucumber (peeled and diced).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

In a saucepan, bring the olive oil with the anchovies and the garlic to the boil.
Let it cook for 45 minutes without cooking.
Cut the fennel bulb into cubes and keep some leaves separate.
Scoop the pieces of vegetables together and scoop in 8 glasses.
Purée the anchovy garlic oil and pour 2 tsp oil over the vegetables per glass.
Garnish with the veneer gorge.
Use the remaining oil as a (bread) dip..

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Nutrition

35Calories

Sodium7% DV175mg

Fat5% DV3g

Protein0% DV0g

Carbs0% DV1g

Fiber4% DV1g

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