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Vegetables with anchovy sauce
 
 
4 ServingsPTM20 min

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)).

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Directions

  1. Cut the anchovies into pieces. Puree the garlic, parsley, capers and oil to a smooth sauce with the hand blender.
  2. 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.


Nutrition

250Calories
Sodium10% DV245mg
Fat5% DV3g
Protein4% DV2g
Carbs3% DV8g
Fiber8% DV2g

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