Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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..
Blogs that might be interesting
-
60 minAppetizerbig winter carrot, bunch onion, chicken fillet, water,base stock -
20 minAppetizercooking technique: herbal tempura -
15 minSmall dishSesame seed, ginger root, spring / forest onion, soy sauce, ketjapmarinademanis, sherry, pink salmon, oak leaf lettuce, red lettuce,salmon amuse with sesame and soy -
40 minLunchsunflower oil, garlic, fresh ginger, celery, winter carrot, cooked beet, coriander powder (ketoembar), cumin powder (djinten), vegetable stock, coconut milk, lemon, spring / forest onion,beet soup with ginger and coconut milk
Nutrition
35Calories
Sodium7% DV175mg
Fat5% DV3g
Protein0% DV0g
Carbs0% DV1g
Fiber4% DV1g
Loved it