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
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EYB Comments
See recipe for variations.
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.