Basket of Provençal vegetables with anchoïade (Légumes Provençaux à l'anchoïade) from The Essence of French Cooking by Michel Roux

  • scallions
  • red peppers
  • yellow peppers
  • carrots
  • cauliflower
  • fennel
  • radishes
  • button mushrooms
  • celery hearts
  • beefsteak tomatoes
  • salted anchovies
  • poivrade artichokes
  • fresh fava beans in pods
  • baby cucumbers
  • baby vine tomatoes
  • spring garlic
  • EYB Comments

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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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