| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Carrot; peeled |
| 1 |
sm |
Head celery |
| 4 |
sm |
Leeks |
| 1 |
md |
Turnip; peeled |
| 4 |
|
Parsley roots * peeled |
| 2 |
tb |
Minced garlic |
| 1 |
ts |
Ground coriander |
| 2 |
c |
:water |
| 1 |
ts |
Salt |
| 3 |
tb |
White wine vinegar |
| 1 |
tb |
Chopped fresh dill |
| 1/3 |
c |
Extra virgin olive oil |
INSTRUCTIONS
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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