| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | lb | Carrots, thinly sliced |
| 2 | T | Olive oil |
| 1 | Onion, finely chopped | |
| 1 | T | Flour |
| 1 1/4 | c | Stock |
| Salt and pepper | ||
| 5 | Anchovy fillets, chopped | |
| 2 | T | Tomato puree or paste |
| 1/2 | t | Fresh chopped basil |
| 3 | Capers, chopped |
INSTRUCTIONS
1998 Boil a pan of salted water and add the carrots.Cook 8 minutes or until tender. Heat oil in saucepan and saute until tender. Stir in flour and cook for 1 minute. Gradually stir in stock. Season well with salt and pepper,add chopped anchovies,tomato puree and basil. Simmer for 5-minutes until sauce is well blended, add chopped capers. Drain cooked carrots and spoon into a warmed serving dish. Pour in small pitcher and serve separately. Posted to recipelu-digest by Alice Poe <afpoe@swbell.net> on Mar 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 569
Calories From Fat: 297
Total Fat: 33.5g
Cholesterol: 26mg
Sodium: 1820mg
Potassium: 1614.3mg
Carbohydrates: 51.8g
Fiber: 9.6g
Sugar: 22.5g
Protein: 18.8g