*  Exported from  MasterCook  *
 
                    VINAIGRETTE OF BRAISED SOUP VEGGIES
 
 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.
  
 
 
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