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Categories:
baby beets baby carrots cauliflower baby leeks water white wine vinegar olive oil lemons thyme coriander seeds salt
Viewed: 34 - Published at: 2 years agoIngredients
- 1 bunch baby beets
- 1 bunch baby turnip
- 1 bunch baby carrots
- 12 cauliflower, divided into florets
- 1 bunch baby leeks, trimmed
- 6 asparagus
- 1 liter water
- 200 ml white wine vinegar
- 200 ml olive oil
- 3 lemons, juice of
- 3 sprigs fresh thyme
- 20 coriander seeds
- 1 teaspoon salt
Method
- Wash and trim vegetables.
- Put water, vinegar, olive oil, lemon juice, thyme and coriander seeds and salt into a large saucepan.
- Bring to the boil.
- Continue to boil until liquid emulsifies.
- Meanwhile bring a separate pot of water to boil and add the beetroot.
- Cook until tender.
- Drop the remaining vegetables into the boiling emulsion adding leeks and asparagus last.
- Cook for about 10 minutes.
- Drain all vegetables and reserve emulsified liquid.
- To serve: Combine all vegetables on a platter and pour reserved liquid over.
- Delicious served hot or cold.
