Vinaigrette of braised soup veggies Recipe

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Vinaigrette of braised soup veggies

Artist:	_	Yield:	4
Categories:	Appetizers, Braised, Soups, Vegetables, Vegetarian, Vinaigrette	Rating:	0
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Ingredients:

1	med	Carrot, peeled
1	small	Head celery
4	small	Leeks
1	med	Turnip, peeled
4		Parsley roots *
		- peeled
2	tbsp	Minced garlic
1	tsp	Ground coriander
2	cup	:water
1	tsp	Salt
3	tbsp	White wine vinegar
1	tbsp	Chopped fresh dill
1/3	cup	Extra virgin olive oil

Procedures:

1	* note: honest, the recipe was like this when i formatted it! i think it"s supposed to be "parsnip roots".
2	(k.m).
3	Quarter carrot lengthwise, trim and discard top 2 inches of celery and quarter remaining head.
4	Remove green part of leeks.
5	Slice turnip into 3/8-inch slabs.
6	Place vegetables, garlic and coriander in a saucepan large enough to handle them comfortably and add water and salt.
7	Cover, place over high heat.
8	Cook until vegetables are soft and remove each from the water as they are done.
9	Place vegetables to drain on towels and place in the refrigerator to chill.
10	Add vinegar to the liquid in the saucepan and boil the liquid until reduced by 2/Remove from the heat and pour the liquid into a mixing bowl.
11	When the liquid is cool, add the dill and vigorously beat in the oil.
12	Arrange the vegetables on a platter, pour the sauce over them and serve.