Ingredients
- cauliflower 1 small, broken into florets
- olive oil
- kohlrabi 1 small, peeled and cut into wedges
- lemon squeeze of juice
- carrots 3, cut into long batons
- celery 4 sticks, cut into long batons
- red chicory 2 heads, hearts halved
- anchovies tin or jar in extra virgin olive oil
- butter 50g
- garlic 10 cloves, crushed
- double cream 3 tbsp
- sourdough 4 slices
Method
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Step 1
Heat the oven to 220c/fan 200c/gas 7. Spread the cauliflower out in a shallow baking dish. Pour over 1 tbsp olive oil, season and roast for 20-25 minutes, stirring once.
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Step 2
Drop the kohlrabi wedges into boiling water and blanch for 3 minutes. Remove, run under cold water and drain. Toss in a little lemon juice. Arrange all the vegetables on a platter or board, leaving space for the bread and sauce.
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Step 3
Tip out the oil from the anchovies into a jug and top up with olive oil to make 150ml. Heat the butter and oil together in a saucepan. Add the garlic and anchovies and cook over a low heat for 5 minutes. When the anchovies have all melted and the garlic is very soft, slowly whisk in the double cream to make a sauce and keep warm.
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Step 4
Season with black pepper. Meanwhile, toast the sourdough, cut it into chunky soldiers and add them to the platter. Transfer the warm sauce to a serving dish, put it on platter and serve straight away.
Nutritional Information
- Kcals 363
- Fat 29.9g
- Carbs 15.8g
- Fibre 5.3g
- Protein 6.7g
- Salt 1.1g
