Garlic Anchovy Sauce

Ingredients

• 200 g cauliflower
• 200 g carrots
• 1 bulb fennel
• 1 red bell pepper
• 1 yellow bell pepper
• 1 orange bell pepper
• 4 stalks celery
• 4 baby zucchini
• 20 cloves garlic
• 20 anchovy fillets
• 500 ml olive oil

Instructions

1. 1.

   Wash or peel the vegetables. Cut the cauliflower into florets, halve the carrots and slice them into 5 cm long strips. Slice the fennel into 1 cm thick slices. Halve the bell peppers, remove seeds and white membranes, then cut into strips. Cut the celery into 5 cm long strips. Peel the garlic cloves and finely chop.

2. 2.

   Drain the anchovy fillets and finely chop them as well. In a pot heat 2 tbsp oil and sauté the garlic with the anchovies for 1-2 minutes. Add the remaining oil, heat, and pour into a fondue pot. Place this on a hotplate to keep warm. Thread the vegetables onto fondue forks and carefully fry them in the hot oil.