Pan-roasted veggies from The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings (page 171) by Mark C. Stevens

  • sauce of your choice
  • shallots
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the Roasted red pepper sauce (Romesco) sauce recipe on p. 112, the Alpine cheese sauce (Fondue à la bière) recipe on p. 120, or the Mustard sauce (Senfsauce) recipe on p. 128. See book for other sauce suggestions.

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

    You may use the Roasted red pepper sauce (Romesco) sauce recipe on p. 112, the Alpine cheese sauce (Fondue à la bière) recipe on p. 120, or the Mustard sauce (Senfsauce) recipe on p. 128. See book for other sauce suggestions.

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