Carrots with a spicy sauce

Yield: 1 Servings

Measure Ingredient
½ pounds Carrots; thinly sliced
2 tablespoons Olive oil
1 small Onion; finely chopped
1 tablespoon Flour
1¼ cup Stock
\N \N Salt and pepper
5 \N Anchovy fillets; chopped
2 tablespoons Tomato puree or paste
½ teaspoon Fresh chopped basil
3 \N Capers; chopped

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@...> on Mar 10, 1998

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