I enjoy using vegetables to make sauces. It makes for a lighter dish with unusual flavor combinations, and it allows me to get another vegetable on the plate in some instances. I frequently make a sauce using carrot juice which I reduce to a glaze consistency, but for this version, I wanted something less sweet...Read More

Sformato sounds far more elegant than “broccoli flan” but I think more people get the idea with the latter name. Vegetable custards have a long tradition – just think about quiches or frittatas – they’re just bigger and have crusts. Individual vegetable flans are a bit more elegant and work well in a fancy menu...Read More