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