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Vinaigrette Of Braised Soup Veggies

Vinaigrette of Braised Soup Veggies recipe image
This Mediterranean sauce features Carrot; peeled, Head celery, Leeks, Turnip; peeled, Roots *. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 81.8
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Mediterranean sauce features Carrot; peeled, Head celery, Leeks, Turnip; peeled, Roots *. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 md Carrot; peeled
  • 1 small Head celery
  • 4 small Leeks
  • 1 md Turnip; peeled
  • 4 Parsley Roots *
Directions
  1. 1
    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!
  2. 2
    I think it's supposed to be "PARSNIP roots".
  3. 3
    (K.M.) QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and quarter remaining head.
  4. 4
    Remove green part of leeks.
  5. 5
    Slice turnip into 3/8-inch slabs.
  6. 6
    Place vegetables, garlic and coriander in a saucepan large enough to handle them comfortably and
  7. 7
    add water and salt.
  8. 8
    Cover, place over high heat.
  9. 9
    Cook until vegetables are soft and remove each from the water as they are done.
  10. 10
    Place vegetables to drain on towels and place in the refrigerator to chill.
  11. 11
    Add vinegar to the liquid in the saucepan and boil the liquid until reduced by 2/3.
  12. 12
    Remove from the heat and pour the liquid into a mixing bowl.
  13. 13
    When the liquid is cool, add the dill and vigorously beat in the oil.
  14. 14
    Arrange the vegetables on a platter, pour the sauce over them and serve

Nutrition Facts

Servings 4

Amount Per Serving
Calories 81.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 79.0mg4%
Total Carbohydrate 18.9g7%
Dietary Fiber 3.4g14%
Sugars 7.3g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, braised, carrot, celery, head, leeks, mediterranean, peeled, roots, sauce, soup, title, turnip, vegan, vegetables, vegetarian, veggies, vinaigrette
Read it online: https://www.chefs-mate.com/recipe/vinaigrette-of-braised-soup-veggies/