Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Carrot -- peeled
1 sm Head celery
4 sm Leeks
1 md Turnip -- peeled
4 Parsley roots *
- peeled
2 tb Minced garlic
1 t Ground coriander
2 c :water
1 t 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.
