Ingredients
For the sauce
- 16 anchovies in oil
- 1/2 head of garlic
- 20 cl of olive oil
For the vegetables
- 200g carrots
- 300 g cauliflower florets
- 1 bunch of radishes
- 200 g button mushrooms
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olive oil
- 1 tablespoon(s) dried aromatic herbs
- 1/2 ball of country bread
Preparation
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Preheat the oven to 200°/th. 6-7. Peel the carrots and cut them into sticks. Wash the cauliflower florets and radishes. Clean the mushrooms. In a pan of boiling salted water, blanch the carrots and cauliflower for 5 minutes, then drain them. Arrange the vegetables on a baking tray, drizzle with a drizzle of olive oil, salt and pepper with a grinder, sprinkle with aromatic herbs and cook for 20 minutes so that they remain crunchy.
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Cut the bread into slices, spread them out on a baking tray and drizzle with a drizzle of olive oil. Place the vegetables in the oven halfway through cooking.
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Put the anchovies and the peeled garlic cloves in a mortar (or in the bowl of a blender), crush them with a pestle (or blend them) to obtain a paste. Pour this paste into a small saucepan and over low heat, add the olive oil gradually, mixing as if you were making mayonnaise.
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Serve the crunchy vegetables with the hot achovy and toast with olive oil.
