Anchoïade With Radishes, Fennel, Celery And Carrots

Name: Anchoïade With Radishes, Fennel, Celery And Carrots
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 20
Cuisine: Global
Ingredients: 113 grams anchovy fillets, preferably olive oil packed; 4 carrots, peeled and cut into sticks 3 inches long and 1/2 inch thick; 4 celery stalks, cut into pieces 3 inches long and 1/2 inch thick; 2 fennel bulbs, trimmed and cut lengthwise into slices 1/4 inch thick and 1/2 inch wide; 5 garlic cloves, crushed and then minced; 158 milliliters extra-virgin olive oil; 1 bunch red radishes, trimmed

Anchoïade With Radishes, Fennel, Celery And Carrots is a gluten free, dairy free, and primal recipe with 20 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 86 calories, 2g of protein, and 8g of fat. Not a lot of people really liked this hor d'oeuvre. If you have radishes, garlic cloves, celery stalks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 9 minutes.

Instructions

To make the anchoade, in a small fry pan over low heat, warm the 2/3 cup olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the anchovies and garlic and cook, mashing the anchovies until they dissolve into the oil to make a paste, about 3 minutes. Gradually stir in enough of the remaining oil to give the sauce the consistency of a thick vinaigrette. Alternatively, mash the garlic and anchovies together in a mortar with a pestle or process in a mini food processor to make a paste, then slowly add the olive oil to achieve the proper consistency.

Ingredients you will need

Vinaigrette