MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Aioli w/Roasted Vegetables
Categories: Vegetables, Sauces
Yield: 10 servings
MMMMM-------------------------VEGETABLES------------------------------
1 sm Head broccoli; in florets,
- stem in bite-size pieces
1 sm Head cauliflower; in
- bite-size florets
3 md Beets; peeled, in 3/4"
- wedges
3 md Turnips; peeled, in 3/4"
- wedges
1 Acorn squash; halved, seeded
- in 1" wedges
2 bn Scallions; trimmed, halved
- lengthwise
Extra-virgin olive oil; for
- drizzling
Salt & fresh ground pepper
Pomegranate seeds; to serve
- (opt)
MMMMM---------------------------AIOLI--------------------------------
3 cl Garlic; grated or mashed to
- paste
1 ts Lemon juice, more to taste
1/3 ts Fine sea salt; more to
- taste
1 lg Egg
1 lg Egg yolk
3/4 c Extra-virgin olive oil
MAKE THE VEGETABLES: Set oven @ 425°F/218°C.
Place broccoli and cauliflower together on one large
rimmed baking sheet or pan, and beets and turnips on
another. Place squash and 1 bunch scallions on
individual pans. Toss all vegetables with olive oil,
salt and pepper until well coated. Roast scallions 12 to
15 minutes; broccoli and cauliflower 20 to 30 minutes;
squash 30 to 40 minutes; and beets and turnips 40 to 50
minutes. Toss all periodically while roasting.
MAKE THE AIOLI: Combine garlic, lemon juice and salt in
a blender or food processor and let sit a minute or two.
Add eggs and blend until combined. With the blender
running, slowly add the olive oil in a thin, steady
stream. You can use a mortar and pestle if you prefer.
Taste for seasoning and add more salt and lemon juice if
needed.
Arrange roasted vegetables on platter and sprinkle with
pomegranate seeds if using. Serve with the aioli on the
side.
By: Melissa Clark
Yield: 8 to 12 servings
RECIPE FROM:
https://cooking.nytimes.com
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