| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Starter | 4 | Servings | |
INGREDIENTS
| 10 | Cloves Garlic | |
| 300 | Milk | |
| 20 | Anchovy Fillets | |
| 120 | g | Butter |
| 75 | Double Cream | |
| 2 | Red Peppers | |
| 2 | Yellow Peppers | |
| 2 | Carrots | |
| 4 | Celery Sticks |
INSTRUCTIONS
Peel the garlic and place in the pan with the milk. Bring this to the boil and simmer for 30 minutes. Cut the anchovy fillets into small pieces and add to the milk. Mix and mash together to form a paste. Cut the butter into small pieces and add slowly to the mixture. When combined, allow the mix to cool slightly, then pass it through a sieve and stir in the cream. Cut the vegetables into 4cm x 1cm strips and serve the dip warm in a bowl surrounded by the vegetables. Converted by MC_Buster. NOTES : Chef:Mark Wogan Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 334
Calories From Fat: 236
Total Fat: 26.9g
Cholesterol: 81.5mg
Sodium: 806.4mg
Potassium: 699.4mg
Carbohydrates: 16.7g
Fiber: 4.2g
Sugar: 5.9g
Protein: 8.6g