Photo: Mike Kenneally
Garlic Aioli with Garden Vegetables
13 ingredients
Serves 4.
openrecipes
To blanch the vegetables for this recipe, bring a large saucepan of salted water to a boil over high heat. Cook each type of vegetable separately until crisp-tender, about 5 minutes for the asparagus, green beans and carrots, and 10 minutes for the potatoes. Transfer to a colander and rinse under cold running water until cool. Drain on paper towels.
Estimated Nutrition (whole recipe, rough)
460
Calories
16g
Protein
20g
Fat
60g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 garlic cloves, coarsely chopped
- 1/2 tsp. salt
- 2 raw eggs
- 2 Tbs. fresh lemon juice
- 1 tsp. Dijon mustard
- 1 1/2 cups olive oil
- 3/4 lb. slender asparagus spears, tough ends removed, spears blanched
- 1/2 lb. green beans, trimmed and blanched
- 8 to 10 small carrots, blanched
- 8 to 10 small waxy potatoes, halved and blanched
- 1 bunch radishes
- 6 hard-cooked eggs, peeled and quartered
- 1 baguette, cut into slices 1/4 inch thick
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes