User Manual

Starters, soups and salads 29
Carrot and fennel antipasti [Index: ]
MCRC00902046_BO_Karotten_Fenchel_Antipasti-010_F39MCRC00917994_SE_Karotten_Fenchel_Antipasti-012MCRC00900577_NF_Karotten_Fenchel_Antipasti-015_RZ0StartersVegetablesCarrotsPreparation methodsMicrowaveRecipe categoriesStarters, Salads
For 4 servings
Medium-sized glass dish with lid
VEGETABLES:
350 g carrots
300 g fennel
Salt
2 fresh sprigs rosemary
2 fresh sprigs thyme
MARINADE:
1 lemon
2-3 garlic cloves
2 tbsp capers
4 anchovy fillets in oil
1 tbsp caper paste
8 tbsp olive oil
3 sprigs flat-leaf parsley
Salt
Black pepper, freshly ground
Sugar
IN ADDITION:
2-4 tbsp Crema di Balsamico, according to taste
Per serving
170 kcal, 11 g carbs, 0 g fat, 3 g protein, 0,9 BU
PREPARATION
1. Wash and trim the vegetables and cut into fine slices lengthways using a mandoline. Place into a
glass dish, season with salt, add rosemary and thyme, cover with the lid and cook as indicated.
2. Peel the lemon with a knife so that the pith is also removed. Cut the lemon into quarters and slice
crosswise. Catch the juice when doing so. Peel the garlic and cut into thin slices. Roughly chop the
capers. Finely chop the anchovies. Stir all the ingredients into a marinade. Add the caper paste and
olive oil and season well.
3. Rinse the parsley and shake it dry. Pluck the leaves and chop roughly.
4. Drain the vegetable strips, if necessary, and pour the marinade over the top. Mix the parsley in
and leave to marinate for at least 1 hour. Turn several times and then season to taste once again.
Drizzle with Crema die Balsamico.
Setting procedure:
Microwave 600 watts
Cooking time: 8-9 minutes