Socca with grilled white and green asparagus, dill, and feta from My New Roots: Inspired Plant-Based Recipes for Every Season (page 61) by Sarah Britton

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.

Notes about this recipe

  • Eat Your Books

    Can substitute coconut oil for ghee. Soak at least 30 minutes.

  • Frogcake on August 12, 2018

    We really enjoyed this recipe! I used coconut oil in the socca and canola on the non-stick fry pan. I found that I had the most success frying the Socca when the fry pan was hot and the pancakes were about the size of the palm of your hand. ( The picture in the book shows a larger socca). Any larger and they seemed to break. I used all green asparagus as a couldn’t find any white.

  • Kattancock on May 16, 2015

    Next time I would use olive oil instead of coconut oil - it was cool enough in my house that the coconut oil hardened again as the batter was soaking. I also found the crepes cooked better on medium than on high - on high, they burned before they were ready to be flipped.

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