Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
391
Calories
31g
Protein
24g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 to 3/4 cup extra-virgin olive oil
- 4 oz. anchovy fillets, preferably olive oil packed
- 5 garlic cloves, crushed and then minced
- 1 bunch red radishes, trimmed
- 2 fennel bulbs, trimmed and cut lengthwise into slices 1/4 inch thick and 1/2 inch wide
- 4 celery stalks, cut into pieces 3 inches long and 1/2 inch thick
- 4 carrots, peeled and cut into sticks 3 inches long and 1/2 inch thick
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes