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Ingredients
for
4
Garlic and Anchovy Sauce
30 min.
Time:
Ingredientsfor
- Ingredients
- 200 grams Cauliflower
- 200 grams carrots
- 1 Fennel bulb
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 orange Bell pepper
- 4 stalks Celery
- 4 Zucchini
- 20 garlic cloves
- 20 Anchovy fillet
- 500 milliliters olive oil
Preparation
1.
Rinse and peel the vegetables. Divide the cauliflower into florets, halve the carrots and cut into narrow strips 5 cm long (approximately 2 inches). Cut the fennel into 1 cm thick slices (approximately 1/2 inch). Cut the bell peppers in half, remove seeds and ribs and cut into strips. Cut the celery into 5 cm long strips (approximately 2 inches). Separate the garlic and finely chop.
2.
Drain the anchovies and chop finely. Heat some oil in a saucepan and sauté the garlic, along with the anchovy fillets, for 1-2 minutes. Add the remaining oil and then pour into a fondue pot. Place this in a chafing dish to keep warm.
Fix the vegetables onto fondue forks and gently fry in the hot oil.