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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Food Tips of the Week
Dieting tips
If you wish to become slim and boost your all round health, then, as any dietician will tell you, you really should eat a thoughtfully calculated sensible daily routine. At best, this should include five measures of grains and vegetables each day and also incorporate the right mix of important nutrients.
The case against reduced carb diets
Its popular as hell, but it is really safe for you?
Higher consumption of animal-based products may lead into increased consumption of saturated fat and cholesterol, which some authorities believe will increase the chance of coronary problems.
Multiple studies over the last few years have illustrated that high consumption of animal fat causes higher probability of cancer, heart problems and other major health problems.
Foods containing allyl sulfides
( includes pickled shallots, white onions and green onion)
The alliaceae range of vegetables is rich in allyl sulphides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Even though there is very little scientific proof at hand, allyl sulphides are also thought by nutritionalists to reduce symptoms with colds, arteriosclerosis and diabetes.
Foods containing allyl sulfides also help you lose weight, so you should add them to your weight loss program.
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