Baked vegetables with aioli sauce

Baked vegetables with aioli sauce – a detailed recipe cooking. Photo of the dish: АннаWilliams Time: 1 hour. 55 minutes Difficulty: easy in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For aioli sauce:

• 12 cloves of garlic
• Coarse salt
• 2 large egg yolks
• 1.5 tbsp. olive oil (or an equal amount of mixed olive oil with grape seed oil)

Roasting vegetables:

• 1 head of cauliflower, divided into inflorescences
• 1 bunch of turnips, cut into pieces
• 1 onion fennel, cut into wedges
• 2 bundles of young carrots, prune roots
• 2 bundles of small beets, cut roots
• 500 gr. small potatoes with red peel
• 3 large tubers of sweet potato, cut into 4 pieces

Recipes with similar ingredients: cauliflower, turnip turnip, fennel onion, carrots, beets, red potatoes, potatoes sweet (sweet potato), garlic, mayonnaise, eggs, aioli sauce

Recipe preparation:

1. Make aioli sauce: put 10 cloves of garlic in pan and pour cold water. Bring to a boil and boil at a moderately high temperature for 3 minutes, drain the water. Put garlic back into the pan and pour water so that barely bedspread garlic. Bring to a boil and cook for another 3 minutes, drain water.
2. Chop 2 fresh cloves of garlic, sprinkle with salt and Using a knife, grind the garlic into the paste with a knife blade. For more grind hot aioli sauce into a paste 4 fresh cloves of garlic, and 8 weld cloves in paragraph 1.
3. Grind boiled garlic and garlic paste in the kitchen harvester. Add egg yolks and 3 tbsp. l warm water, mix until uniformity, removing the paste from the walls. Without turning off the food processor, add a thin stream of olive oil and mix until thickening. Put the garlic mixture in a bowl and cover, put in the refrigerator for 1 to 4 hours
4. In 15 minutes before serving, take aioli and leave at room temperature. Add 4 tbsp. l water. To salt. Serve with baked vegetables.
5. Bake vegetables separately: pour out colored inflorescences cabbage on a baking sheet lined with a double layer of foil the ends of the foil, pack tightly. Place the pan in the oven and bake vegetables in an oven preheated to 230 ° C, approximately 30 minutes Repeat for turnips, bulbs fennel, carrots, bake for 30 minutes.

   Time for preparing

   beets, potatoes with red peel, sweet potatoes: 1 h. 45 min