To my devout carnivore friends, I'm sorry. There's no meat in this picture.
To my devout vegan friends, I'm sorry. There's egg in the aïoli.
To the rest of you, here's something delicious for those times when you don't need flesh.
You can use all combinations of vegetables for this. Root vegetables are especially good - parsnips, Jerusalem artichokes, celeriac. I've used chokoes (I hate them boiled, but love them roasted), fennel and Dutch cream potatoes.
The roast garlic aïoli is a Christine Manfield recipe I have been making for years - and it always works and tastes brilliant.
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