Vinaigrette of braised soup veggies
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Vinaigrette of braised soup veggies
  Appetizers    Vegetables    Vegetarian    Soups  
Last updated 6/12/2012 1:28:38 AM. Recipe ID 64068. Report a problem with this recipe.
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      Title: Vinaigrette of braised soup veggies
 Categories: Appetizers, Vegetables, Vegetarian
      Yield: 4 Servings
 
      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
 
  * 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.
 




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Recipe ID 64068 (Apr 03, 2005)

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