🍽️ Vegetables with spicy sauce

Name: Vegetables with spicy sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 baby fennel (or 1/2 regular fennel); 150 g radish; 150 g baby carrots; 150 g radishes; 2 stalks celery; 200 g green beans; 250 g cauliflower florets; 4 small artichokes or canned artichokes (in water); salt; 1 romaine lettuce heart; 2 hard-boiled eggs; 8 anchovy fillets (in salt); 1 garlic clove; 1 tsp honey; 2 tbsp olive oil; 1 pinch mustard powder; 1 tsp lemon juice; pepper

230 kcal · 30 min · 4 servings

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Ingredients

1 baby fennel (or 1/2 regular fennel)
150 g radish
150 g baby carrots
150 g radishes
2 stalks celery
200 g green beans
250 g cauliflower florets
4 small artichokes or canned artichokes (in water)
salt
1 romaine lettuce heart
2 hard-boiled eggs
8 anchovy fillets (in salt)
1 garlic clove
1 tsp honey
2 tbsp olive oil
1 pinch mustard powder
1 tsp lemon juice
pepper

Instructions

1. Wash the fennel and the radish.
2. Remove the tough parts from the fennel and peel the radish.
3. Grate the fennel and radish into thin slices.
4. Wash the carrots and radishes.
5. Remove any dirty spots from the carrots and radishes.
6. Leave some green on the radishes.
7. Wash the celery.
8. Remove any dirty spots from the celery.
9. Cut the celery diagonally into 2 to 3 cm pieces.
10. Wash the beans.
11. Remove the ends and strings from the beans.
12. Rinse the cauliflower under running water.
13. Remove the tough outer leaves from the artichokes.
14. Cut off the tough tips of the artichoke leaves.
15. Halve the artichokes lengthwise.
16. If using canned artichokes, drain them well.
17. Bring a pot of salted water to a boil.
18. Add the cauliflower, beans, and prepared artichokes to the boiling water.
19. Cook the vegetables for about 6 minutes until they are still slightly crisp.
20. Immediately shock the vegetables with cold water to stop the cooking process.
21. Let the vegetables drain well.
22. Wash the lettuce heart.
23. Remove any dirty spots from the lettuce heart.
24. Dry the lettuce heart.
25. Rinse the anchovy fillets under running water.
26. Pat the anchovy fillets dry with a kitchen towel.
27. Peel the garlic.
28. Place the anchovies, garlic, honey, oil, mustard powder, and lemon juice in a blender.
29. Add 3 to 4 tablespoons of cold water.
30. Blend the ingredients into a smooth sauce.
31. Season the sauce with pepper.
32. Add more water if needed to reach the desired consistency.
33. Serve the sauce with the vegetables.

Nutrition per serving

kcal: 230
Protein: 17 g · Fett/Fat: 9 g · Carbs: 20 g