Ingredients:

• 4- small carrots, peeled and cut into sticks
• 1/4- small white cabbage, cut into fairly wide strips
• 3/8 cup – unsalted Butter
• 5 tbsp – Olive oil
• 1 small can anchovies in oil, chopped
• 2 to 6 Garlic cloves, finely chopped
• 4 Celery stalks, cut into 2 inch lengths
• 1 red pepper, pith and seeds removed, cut into thin strips
• 1 green pepper, pith and seeds removed, cut into thin strips

Method:

1. Put the butter, olive oil, anchovies (with their oil) and garlic into a saucepan.
2. Cook gently, stirring occasionally, for 15 minutes.
3. Transfer to a fondue pot, chafing dish or heatproof dish on a plate warmer.
4. Serve with the raw vegetables.