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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
615
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie615 kcal(29 %)
Protein9.37 g(10 %)
Fat58.32 g(50 %)
Carbohydrates22.23 g(15 %)
Sugar added0 g(0 %)
Roughage7.94 g(26 %)
Vitamin A870.28 mg(108,785 %)
Vitamin D0 μg(0 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.27 mg(25 %)
Niacin5.94 mg(50 %)
Vitamin B₆0.59 mg(42 %)
Folate122.8 μg(41 %)
Pantothenic acid1.33 mg(22 %)
Biotin1.51 μg(3 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C126.84 mg(134 %)
Potassium1,162.24 mg(29 %)
Calcium140.8 mg(14 %)
Magnesium64.36 mg(21 %)
Iron2.28 mg(15 %)
Iodine0.59 μg(0 %)
Zinc1.22 mg(15 %)
Saturated fatty acids11.34 g
Cholesterol29.15 mg
Author of this recipe:

Ingredients

for
6
Ingredients
1
3
Sweet peppers (1 red, 1 yellow, 1 orange); washed, seeded and cut into strips
3
small zucchini (sliced lengthwise or in rounds)
3
carrots (peeled and cut into strips)
2
Fennel bulb (cut in quarters)
6 stalks
Celery (trimmed and cut into strips)
For Dipping Sauce
1 cup
Anchovy (in oil)
4 cloves
3 ½ tablespoons
1.333 cups
virgin olive oil
How healthy are the main ingredients?
CauliflowerCauliflowerzucchinicarrotFennel bulbCelery

Preparation steps

1.
Trim the cauliflower. Bring a pan of salted water to a boil and simmer the cauliflower for about 3 minutes, or until tender crisp. Drain thoroughly and divide into florets.
2.
Arrange all of the vegetables on a serving platter.
3.
For the Dipping Sauce:
4.
Drain the anchovies, rinse and pat dry. Peel and finely chop the garlic. Melt the butter over medium-low heat in a heavy saucepan or fondue dish, add the garlic and saute until fragrant. Add the anchovies and mash with a fork. Gradually add the olive oil, stirring constantly. Heat through for about five minutes, stirring frequently, until a creamy sauce forms. Simmer for an additional 5 minutes.
5.
At the table, keep the sauce warm in a fondue burner or on a plate warmer. Using fondue forks or your fingers, dip the plated vegetables in the sauce. Serve with fresh bread; if desired.