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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrots With A Spicy Sauce

Date Added: December 08, 2009

Ingredients:

1/2 Pound Carrot thinly sliced
2 Tablespoons Olive Oil or chili oil
1 Onion finely chopped
1 Tablespoon Flour
1 1/4 Cups Stock beef
1 Unit Pepper (to taste)
5 Unit Anchovy chopped
2 Tablespoons Puree Tomatoes or paste
1/2 Teaspoon Basil
3 Unit Capers chopped
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Directions:

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.
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