El Bullitt ( Portuguese Vegetable Hot-Pot) Recipe

Name: El Bullitt ( Portuguese Vegetable Hot-Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs carrots, cleaned, peeled, and cut into short lengths; 2 lbs potatoes, peeled and cut into chunks if mature, whole if young and new; 2 lbs small turnips, peeled and cubed; 1 small cabbage, sliced in eighths through the center or 1 large head of broccoli, divided into florets; 1 cup fresh green beans, topped and tailed (frozen is fine if you can't find fresh); water to cover the vegetables (stock may be substituted); salt, to taste; Aioli; 5 garlic cloves, peeled and chopped; 2/3 cup olive oil; 1/4 teaspoon salt; 1 drop lemon juice

Servings: persons

2 lbs carrots, cleaned, peeled, and cut into short lengths
2 lbs potatoes, peeled and cut into chunks if mature, whole if young and new
2 lbs small turnips, peeled and cubed
1 small cabbage, sliced in eighths through the center or 1 large head of broccoli, divided into florets
1 cup fresh green beans, topped and tailed (frozen is fine if you can't find fresh)
water to cover the vegetables (stock may be substituted)
salt, to taste
Aioli
5 garlic cloves, peeled and chopped
2/3 cup olive oil
1/4 teaspoon salt
1 drop lemon juice

1
Bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable).
2
Add the vegetables to the boiling liquid in the order given, bringing the broth back to a boil each time (should take about 20 minutes to get everything added).
3
Drain everything in a colander (reserving the cooking liquid) as soon as the vegetables are tender and run them under cold water to stop the cooking process.
4
Crush the garlic in a mortar and pestle with 1/4 teaspoon salt.
5
When it's pounded to a paste, start adding the oil in a thin stream.
6
Keep pounding with the pestle and trickling in the oil until the mixture is good and thick.
7
Add a drop of lemon juice to sharpen the flavor.
8
The broth and vegetables may either be served together in a bowl or separately.
9
If serving them together, pass the aioli around for people to stir in as much as they please.
10
If serving separately, use the aioli as a side dip for the vegetables.
11
Serve with slices of good bread.

838

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs carrots, cleaned, peeled, and cut into short lengths, 2 lbs potatoes, peeled and cut into chunks if mature, whole if young and new, 2 lbs small turnips, peeled and cubed, 1 small cabbage, sliced in eighths through the center or 1 large head of broccoli, divided into florets, and more.

Yes, El Bullitt ( Portuguese Vegetable Hot-Pot) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

El Bullitt ( Portuguese Vegetable Hot-Pot)

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