INGREDIENTS
1 1/2
lbs Carrots
2
stalks Celery
1/2 tsp
Coriander, ground
1
bunch Italian flat-leaf parsley
1
Onion
1 tsp
Lemon juice, fresh
1/4 tsp
Fennel seeds
2 tsp
Salt
1
Salt
1 tsp
Sugar
2 tbsp
Olive oil
1/2 cup
Olive oil, extra-virgin
1/2 cup
Almonds, toasted
2 tbsp
Butter
1/2 cup
Parmigiano cheese
1 tbsp
Amaretto liqueur