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Ingredients
- Dried orange peel from half an orange (see below)
- 3 tbs olive oil
- 1 small leek or a small onion, sliced
- 1 small carrot, diced
- 4 cloves garlic, thinly sliced
- 1 small red pepper, diced
- 1/2 tbsp fennel seeds
- a few threads of saffron
- 1 tsp tomato puree, or a couple of sun-dried tomatoes, chopped
- 1 tsp soft brown sugar
- 1 medium celeriac, peeled and chopped into pieces about 1 cm square
- 1 litre vegetable stock (or chicken, if you are not vegetarian)
- 125 ml white wine or dry vermouth
- 3tbs chopped parsley
- To serve: thin slices of baguette, lightly toasted
- 2 oz gruyere cheese, finely grated
- Rouille:
- 2-3 garlic cloves, crushed
- 1/2 tsp tomato puree
- 1/2 tsp Dijon mustard
- 1/2 tsp paprika or pimentón dulce
- 1 small roasted pepper (from a jar), chopped
- 1/2 tbs lemon juice
- pinch cayenne pepper or pimentón picante
- 1 egg yolk
- pinch sea salt
- 225 ml olive oil (not too strong-tasting)
View Full Recipe at La Recette du Jour
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