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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

El Bullitt ( Portuguese Vegetable Hot-Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions