Vegetables with anchovy sauce
A tasty recipe. The starter contains the following ingredients: fish, anchovy fillets (in olive oil (46 g), drained), garlic (finely chopped), parsley ((a 30 g) 2 sprigs for children), capers (jar 100 g), extra virgin olive oil , celery, cucumber, fennel bulb, winter carrot ((1 kg bag), peeled), cherry tomatoes (250g container), radish and mayonnaise (with yoghurt (350ml jar)).
- 1 tin can anchovy fillets in olive oil (46 g), drained
- 1 toe garlic finely chopped
- Bag parsley (a 30 g) 2 branches for the children
- 2 tl capers jar 100 g
- 75 ml extra virgin olive oil
- 2 stems celery
- 1 fennel bulb
- 400 g winter carrot (bag 1 kg), peeled
- 8 Cherry tomatoes container 250 g
- 1 bunch radish
- 3 el mayonnaise with yoghurt (jar 350 ml)
Cut the anchovies into pieces. Puree the garlic, parsley, capers and oil to a smooth sauce with the hand blender.
Peel the celery in length with a peeler and cut into 3 pieces. Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Cut the halves into 3 parts and into strips. Cut the fennel into 8 parts and the carrot into strips of the same size as the cucumber. Put the vegetables with the tomatoes and the radishes on a plate and serve with the anchovy sauce. 3 For the children: Finely chop the leaves of the 2 sprigs of parsley and mix with the mayonnaise.
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