Ingredients

2   large heads fennel, halved, cored and cut lengthwise into 1-inch strips 3   bell peppers (1 red, 1 green, 1 yellow), cut into strips 3   heads Belgian endive, separated into leaves 1   pound baby carrots 1/3   cup extra-virgin olive oil 1/2   teaspoon minced garlic 6   tablespoons butter, cut up (no substitutions) 1   can (2 oz.) anchovy fillets, drained and chopped

Description

2   Large Heads Fennel, Halved, Cored And Cut Lengthwise Into 1-inch Strips 3   Bell Peppers (1 Red, 1 Green, 1 Yellow), Cut Into Strips 3   Heads Belgian Endive, Separated Into Leaves 1 &

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