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Colored mini vegetables
 
 
8 ServingsPTM55 min

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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Directions

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


Nutrition

35Calories
Sodium7% DV175mg
Fat5% DV3g
Protein0% DV0g
Carbs0% DV1g
Fiber4% DV1g

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