Italian Vegetable Dishes Recipes - Carrots with a Spicy Sauce (Carote con Salsa Piccante) Recipe

• 450 g/1lb carrots, thinly sliced

• 30 ml/2 tbsp olive oil

• 1 small onion, finely chopped

• 15 ml/1 tbsp plain (all-purpose) flour

• 300 ml/1 1/4 cups vegetable stock

• Freshly ground black pepper

• 5 canned anchovy fillets, chopped

• 30 ml/2 tbsp tomato puree (paste)

• 2.5 ml/1/2 tsp chopped fresh basil

• 3 capers, chopped

• 1.5 ml/1/4 tsp cayenne

• Salt

Method:

1. Boil a pan of salted water and add the carrots. Cook for 8 minutes until tender.

2. Melt the oil in a saucepan and fry (sauté) the onion. Stir in the flour and cook for 1 minute.

3. Gradually stir in the stock. Season well with the pepper and add the chopped anchovies, tomato puree and basil.

4. Simmer for 5 minutes until the sauce is well blended and stir in the chopped capers and cayenne.

5. Taste and season with salt if necessary. Drain the cooked carrots and spoon into a warmed serving dish.

6. Pour the sauce into a jug and serve separately.