Ingredients with Measurements:
- 1 large carrot, peeled and sliced
- 1 large zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup unsalted butter, softened
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Dijon mustard
- 1 tablespoon capers, drained and chopped
- 1 tablespoon anchovy paste
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced carrot, zucchini, red bell pepper, and yellow onion to the skillet and sauté for 5-7 minutes or until the vegetables are tender.
3. Season the vegetables with salt and pepper to taste and set aside.
4. In a mixing bowl, combine the softened butter, chopped parsley, tarragon, chives, thyme, Dijon mustard, capers, anchovy paste, lemon juice, minced garlic, salt, and pepper.
5. Whisk the ingredients together until well combined and smooth.
6. Serve the sautéed vegetables with a dollop of the Café de Paris sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 310
Fat: 31g
Carbohydrates: 8g
Protein: 2g
Sodium: 350mg
Substitutions for ingredients:
- Any other vegetables can be used instead of the ones listed in the recipe.
- Margarine can be used instead of butter for a vegan option.
- Lemon juice can be substituted with white wine vinegar.
Variations:
- Add cooked chicken or shrimp to the vegetable medley for a protein boost.
- Use the Café de Paris sauce as a marinade for grilled meats or vegetables.
- Add a splash of heavy cream to the sauce for a richer flavor.
Tips and tricks:
- Make sure to slice the vegetables evenly for even cooking.
- The Café de Paris sauce can be made ahead of time and stored in the refrigerator for up to a week.
- Use fresh herbs for the best flavor.
Storage instructions:
Store any leftover vegetable medley and Café de Paris sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetable medley in the microwave or on the stovetop until heated through. Reheat the Café de Paris sauce in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the vegetable medley and Café de Paris sauce on a large platter with fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs and lemon wedges
Pairings:
This vegetable medley with Café de Paris sauce pairs well with grilled meats, fish, or tofu.
Suggested side dishes:
- Roasted potatoes
- Quinoa salad
- Garlic bread
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a little more olive oil.
- If the Café de Paris sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
Make sure to wash all vegetables thoroughly before slicing and cooking.
Food history:
Café de Paris sauce is a classic French sauce that originated in Geneva, Switzerland in the 1940s. It is typically served with grilled meats or vegetables.
Flavor profiles:
The vegetable medley is savory and slightly sweet, while the Café de Paris sauce is rich and herbaceous with a tangy kick from the lemon juice and capers.
Serving suggestions:
Serve this dish as a main course for a vegetarian meal or as a side dish for a meat-based meal.
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