Servings
4 s
Ingredients
- 1 medium Carrot; peeled
- 1 small Head celery
- 4 small Leeks
- 1 medium Turnip; peeled
- 4 Parsley roots * peeled
- 2 tablespoons Minced garlic
- 1 teaspoon Ground coriander
- 2 cups
- 1 teaspoon Salt
- 3 tablespoons White wine vinegar
- 1 tablespoon Chopped fresh dill
- 1/3 cup
Directions
- * 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