Vegetables with two dipping sauces


You'll need

1 bunch each of green and white asparagus, trimmed 1 bunch of baby carrots, scrubbed 1 bunch of radishes, trimmed and halved 1 bunch of finger fennel, trimmed (see note) 8 zucchini flowers, trimmed and halved   Roast garlic and anchovy sauce ½ head of garlic, roasted (see note) 4 anchovy fillets 1 lemon, finely grated rind and juice only ½ cup coarsely chopped flat-leaf parsley leaves ¼ cup coarsely chopped thyme leaves 1 tbsp red wine vinegar 75 ml extra-virgin olive oil   Herbed crème fraîche 200 gm crème fraîche 4 green onions, finely chopped 2 tbsp each coarsely chopped dill and mint and flat-leaf parsley leaves 2 tbsp lemon juice

Method

  • 01
  • For garlic sauce, process garlic, anchovies, lemon rind and herbs in a food processor until smooth, add vinegar and lemon juice and process to combine. Add oil in a thin, steady stream and process until emulsified, then add enough boiling water to thin to a sauce consistency, season to taste with black pepper and set aside. Sauce can be made 3 days ahead and refrigerated. Makes about 1 cup.
  • 02
  • For herbed crème fraîche, combine ingredients in a bowl, season to taste and set aside. Sauce can be made up to 3 days ahead and refrigerated. Makes about 1 cup.
  • 03
  • Bring a large saucepan of salted water to the boil, add asparagus and cook for 2-3 minutes or until just tender, drain, refresh in iced water, then drain again.
  • 04
  • Arrange vegetables on a platter and serve with dipping sauces passed separately.

Note Finger fennel is available from specialist greengrocers. If unavailable, cut baby fennel into thin wedges. To roast garlic, preheat oven to 200C. Wrap unpeeled garlic tightly in foil and roast for 20 minutes or until soft. Squeeze garlic from skins before using.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Vibrant young sav blanc.

Featured in

Nov 2007

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