Roasted Onion & Anchovy Bread Sauce with Winter Veg
Bread sauce is a must on our Christmas table, and this recipe takes it to the next level. It works well for a pre-meal dip or save it for the main event. This makes 1 litre of sauce; it can be scaled down if needed, but we love bread sauce, clearly!
Ingredients
BREAD SAUCE
250g sourdough bread
4 small onions
750ml whole milk
1 tsp ground white pepper
Sea salt – good pinch
½ tsp smoked paprika
8 anchovy fillets in oil
VEG
2 orange carrots
2 purple carrots
2 parsnips
Small handful of parsley
Olive oil
Method
1. Set up the grill for indirect cooking. If the onions have a thick outer layer, remove this to allow smoke to penetrate.
2. Place the onions on the grill away from the coals adding a small handful of your favourite woodchips for smoking.
3. Cook the onions indirect, adding a few more handfuls of wood chips every 30–40 minutes during cooking.
4. Cook the onions until soft and tender – a skewer should pass through with minimal resistance. This takes about 2 hours depending on their size. Remove and set aside.
5. In a large pan, gently heat the milk, peel the onions, chop into chunks and add to the sauce.
6. Add the white pepper, salt, smoked paprika, anchovy fillets with 1 tbsp of their oil.
7. Using a stick blender, blend until smooth.
8. Continue to warm over a gentle heat, chop the sourdough into 5cm chunks, add to the sauce, and stir to coat.
9. Blend the mixture to desired consistency or just mix with a spoon to retain more texture. Avoid over blending as this will make the sauce gloopy.
10. Slice the carrots and parsnips lengthways into pieces 1-2cm wide. Grill the veg direct until charred and beginning to soften. Any veg that is nicely charred can be moved to the indirect area to avoid burning.
11. Plate the veg, drizzle with olive oil and top with chopped parsley. Serve as an accompaniment to the veg or as part of your main meal.
More Recipes Ideas from Flame & Dame
Method
1. Set up the grill for indirect cooking. If the onions have a thick outer layer, remove this to allow smoke to penetrate.
2. Place the onions on the grill away from the coals adding a small handful of your favourite woodchips for smoking.
3. Cook the onions indirect, adding a few more handfuls of wood chips every 30–40 minutes during cooking.
4. Cook the onions until soft and tender – a skewer should pass through with minimal resistance. This takes about 2 hours depending on their size. Remove and set aside.
5. In a large pan, gently heat the milk, peel the onions, chop into chunks and add to the sauce.
6. Add the white pepper, salt, smoked paprika, anchovy fillets with 1 tbsp of their oil.
7. Using a stick blender, blend until smooth.
8. Continue to warm over a gentle heat, chop the sourdough into 5cm chunks, add to the sauce, and stir to coat.
9. Blend the mixture to desired consistency or just mix with a spoon to retain more texture. Avoid over blending as this will make the sauce gloopy.
10. Slice the carrots and parsnips lengthways into pieces 1-2cm wide. Grill the veg direct until charred and beginning to soften. Any veg that is nicely charred can be moved to the indirect area to avoid burning.
11. Plate the veg, drizzle with olive oil and top with chopped parsley. Serve as an accompaniment to the veg or as part of your main meal.
