Aioli With Vegetables
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large cloves garlic, peeled and minced
- 2egg yolks
- 2tablespoons fresh lemon juice
- ½teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1¼cups extra-virgin olive oil
- 1tablespoon plus 2 teaspoons chopped Italian parsley
- 1pound tiny red potatoes
- 1bunch asparagus, ends snapped off, stems peeled
- 1cup peeled baby carrots
- 1fennel bulb, trimmed, green tops chopped and reserved, bulb thinly sliced
- 1cup cherry tomatoes
Nutritional analysis per serving (4 servings)
756 calories; 70 grams fat; 10 grams saturated fat; 0 grams trans fat; 50 grams monounsaturated fat; 8 grams polyunsaturated fat; 32 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 6 grams protein; 319 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the garlic, egg yolks, lemon juice, ½ teaspoon of salt and pepper to taste in a food processor and process until smooth. With the motor on, pour in the olive oil in a slow stream; the mixture should emulsify and thicken. Mix in 1 tablespoon of parsley and more salt if needed. Put in a bowl and refrigerate until ready to serve.
- Step 2
Steam the potatoes until tender, about 25 minutes. Steam the asparagus until crisp-tender, about 4 minutes. Blanch the carrots in salted boiling water for 30 seconds. Drain and run under cold water. Drain. Arrange the vegetables on a platter, including the fennel bulb. Garnish the fennel with its chopped greens and sprinkle the remaining parsley over the potatoes. Serve with the aioli.
Private Notes
Comments
Excellent lemon aioli. I use it for everything from fish to veggies.