** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Boil a pan of salted water and add the carrots.
2. Cook 8 minutes or until tender. Heat oil in saucepan and saute until tender.
3. Stir in flour and cook for 1 minute. Gradually stir in stock.
4. Season well with salt and pepper,add chopped anchovies,tomato puree and basil.
5. Simmer for 5-minutes until sauce is well blended, add chopped capers.
6. Drain cooked carrots and spoon into a warmed serving dish.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Fish, Gluten, Tomato, Iodine, Onion, Olive Oil, Anchovy allergies.