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🍽️ Vegetables with Sardine Sauce in French Style

297 kcal · 30 min · 4 servings

Ingredients

• 10 anchovy fillets (in salt)
• 600 g cauliflower
• salt
• 5 stalks celery
• 1 red bell pepper
• 4 carrots
• 1 zucchini
• 12 small yellow cocktail tomatoes
• 1 iceberg lettuce (to taste)
• 8 garlic cloves
• 4 sprigs parsley
• 100 ml red wine vinegar (hot)
• 80 ml olive oil
• pepper

Instructions

1. 1. Rinse the sardine fillets under cold water.
2. 2. Place the fillets in a bowl of cold water.
3. 3. Change the water once or twice to reduce the saltiness.
4. 4. Wash the cauliflower thoroughly.
5. 5. Divide the cauliflower into small florets.
6. 6. Bring salted water to a boil.
7. 7. Cook the cauliflower florets for five minutes in the boiling water.
8. 8. Shock the cauliflower immediately with ice water.
9. 9. Let the cauliflower drain well.
10. 10. Halve the bell pepper.
11. 11. Remove the seeds and white inner membranes of the pepper.
12. 12. Cut the pepper into thin strips.
13. 13. Wash the celery.
14. 14. Remove the fibrous outer parts of the celery.
15. 15. Cut the celery into pieces eight to ten centimeters long.
16. 16. Peel the carrots.
17. 17. Cut the carrots into small batons.
18. 18. Halve the zucchini lengthwise.
19. 19. Slice the zucchini halves.
20. 20. Wash the cocktail tomatoes.
21. 21. Pat the tomatoes dry.
22. 22. Wash the lettuce heart.
23. 23. Separate the lettuce heart into individual leaves.
24. 24. Peel the garlic clove.
25. 25. Put the garlic into a blender.
26. 26. Wash the parsley.
27. 27. Shake the parsley dry.
28. 28. Add the parsley leaves to the blender as well.
29. 29. Drain the sardines.
30. 30. Add the sardines to the garlic and parsley in the blender.
31. 31. Blend the ingredients briefly.
32. 32. Add the hot vinegar.
33. 33. Add the oil.
34. 34. Blend the sauce briefly.
35. 35. Season the sauce with salt and pepper.
36. 36. Distribute the sauce onto four small bowls.
37. 37. Arrange the prepared vegetables on four plates.
38. 38. Serve the vegetables together with the sardine sauce.

Nutrition per serving

• kcal: 297
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 19 g