Instructions: Boil a pan of salted water and add the carrots.Cook 8 minutes or until tender. Heat oil in saucepan and saute until tender. Stir in flour and cook for 1 minute. Gradually stir in stock. Season well with salt and pepper,add chopped anchovies,tomato puree and basil. Simmer for 5-minutes until sauce is well blended, add chopped capers. Drain cooked carrots and spoon into a warmed serving dish. Pour in small pitcher and serve separately.

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