| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Carrots; thinly sliced |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
tb |
Flour |
| 1 1/4 |
c |
Stock |
|
|
Salt and pepper |
| 5 |
|
Anchovy fillets; chopped |
| 2 |
tb |
Tomato puree or paste |
| 1/2 |
ts |
Fresh chopped basil |
| 3 |
|
Capers; chopped |
INSTRUCTIONS
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, 1998
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