Home >> Recipes >> Mixed Roasted Vegetables with 2 Sauces

Mixed Roasted Vegetables with 2 Sauces

By andrew.zimmern on Tue, 10/06/2009 - 15:35

Summary

Yield
Prep Time5 minutes
Main IngredientVegetable
MealEntrees
SeasonAutumn

Description

When it starts to get chilly outside roasted veggies are perfect paird with a chicken or great cut off beef.  The amount of vegetables you use should be based off of the amount of people you are serving so roast them up how you normally do and serve the two sauces on the side for an added touch. 

Ingredients

  • new potatoes
  • fennel
  • zuchinni
  • gold bar squash
  • carrots
  • beets
  • red and yellow peppers
  • shallots
  • celery
  • tomatoes
  • the sabayon
  • 0.33333333333333 c miso paste
  • 7 T sake
  • 6 T sugar
  • 4 T dashi , japanese bonito stock
  • garlic (mince one clove for the aioli)
  • 7 egg yolks (reserve 5 for the aioli)
  • the aioli
  • 1 t saffron, steeping in 1t white vinegar
  • 2 T lemon juice
  • zest of 1 lemon
  • 1 T minced anchovy, or more to taste
  • 2 cups olive oil
  • 1 t Dijon mustard
  • 2 T minced parsley

Instructions

The Sabayon
Combine all ingredients in a simmering double boiler and whisk until eggs have set and sabayon has ‘thickened’.
Serve warm or cold.

The aioli
Place the saffron-vinegar mix, the garlic, zest, anchovy, mustard and parsley in a food processor and pulse to combine.
In a thin stream, add the oil, emulsifying with the machine running.
Adjust seasoning and serve or refrigerate.

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