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蒸し焼き野菜のアンチョビソース｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Number of Videos: 449本

Ingredients

broccoli : 1 share
パプリカ(赤) : 1個
パプリカ(黄) : 1個
なす : 1本
みょうが : 3本
ヒラタケ : 1/2パック
にんじん : 1/2本
(A)アンチョビ : 3～4枚
(A)にんにく : 2かけ
(A)生クリーム(乳脂肪40%) : 100㏄
pepper : 少々
カメリナオイル : 適量
ナツメグ : 適量

Time required

20minutes

Procedure

1) Cut vegetables 01:58
Cut the vegetables into bite-sized pieces.
Finely chop the garlic.
2) Steam 03:39
Heat a frying pan over medium heat and sprinkle with camelina oil.
Add root vegetables and add a brown color.
Add oil, add the rest of the vegetables and bake.
When it gets brown, cover it and steam it over low heat.
3) Make anchovy sauce 07:22
Add more oil to another frying pan.
Fry the garlic in (A) so as not to burn it, and reduce the heat.
Add anchovies and fry, add fresh cream from (A) and simmer over medium heat.
When thickened, turn off the heat and add pepper and nutmeg.
4) 仕上げる 11:21
野菜が蒸しあがったら皿に盛りつけ、3をかけたら完成。

Point

・ Use vegetables that can be made into warm vegetables, and prepare about one cup of vegetables.
・ Olive oil can be used as a substitute for camelina oil.
・ Put hard vegetables in a frying pan and add a brown color.
・ When using pumpkin and potatoes, bake them in the same way as carrots.
・ If there is not enough oil, add it.
・ Heat the anchovies while crushing them.
・ The sauce is complete when it becomes thick.
・ If you have nutmeg, it will be delicious if you put it in a little.