Vinaigrette Of Braised Soup Veggies Recipe


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Vinaigrette Of Braised Soup Veggies Recipe : Recipes 4U

 

Vinaigrette Of Braised Soup Veggies Recipe

Recipe Ingredients

1 medium carrot, peeled
1 small head celery
4 small leeks
1 medium turnip, peeled
4 parsley roots * peeled
2 tbsp minced garlic
1 tsp ground coriander
2 cup :water
1 tsp salt
3 tbsp white wine vinegar
1 tbsp chopped fresh dill
1/3 cup extra virgin olive oil

Recipe Preparation

* Note: Honest, the recipe was like this when I formatted it! I think
it's supposed to be "PARSNIP roots". (K.M.)

QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and
quarter remaining head. Remove green part of leeks. Slice turnip into
3/8-inch slabs. Place vegetables, garlic and coriander in a saucepan
large enough to handle them comfortably and add water and salt.
Cover, place over high heat. Cook until vegetables are soft and
remove each from the water as they are done. Place vegetables to
drain on towels and place in the refrigerator to chill. Add vinegar
to the liquid in the saucepan and boil the liquid until reduced by
2/3. Remove from the heat and pour the liquid into a mixing bowl.
When the liquid is cool, add the dill and vigorously beat in the oil.
Arrange the vegetables on a platter, pour the sauce over them and
serve.

 

 

Servings: 4

 

 

 

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Flavonoid foods
(inlcudes onion, asparagus, soya and thyme)

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This Vinaigrette Of Braised Soup Veggies Recipe is one of our Vegetarian Recipes, which have been assembled from submissions from site visitors and open source collections. It goes without saying that, as we have more than 50,000 recipes in the collection it is impossible to prepare and test every recipe in the collection, so please exercise caution and don`t trust the information implicitly. If you spot any mistakes, please let us know.


 

Vinaigrette Of Braised Soup Veggies Recipe

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