Vegetables with anchovy dip

Name: vegetables with anchovy dip
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 toe garlic; 20 g unsalted butter or margarine; 8 anchovy fillets in canned oil; 4 stem celery; 4 winter carrot; cucumber; 1 Red pepper; 1 fennel bulb; 1 forest radish; 40 ml traditional olive oil

Celery, carrot, cucumber, paprika, fennel and radish with a dip of anchovies and garlic.

Ingredients

Directions

Squeeze the garlic over a saucepan. Add the butter and anchovies and heat for 10 minutes on low heat.
Meanwhile, peel the celery, remove the carrots and cut both vegetables into strips. Cut the cucumber lengthwise into 4 parts,.
Cut the red pepper into strips and the fennel bulb into 8 parts. Cut the leaves and the underside of the radishes. Divide all vegetables over a dish.
Remove the pan from the heat and beat the oil through the anchovy mixture. Season to taste with a lot of pepper.
Serve the warm anchovy dip in a bowl with the vegetables.