Vinaigrette of Braised Soup Veggies

1. 1

   Quarter carrot lenthwise, trim and discard top 2 inches of celery and quarter remaining head.

2. 2

   Remove green part of leeks.

3. 3

   Slice turnip into 38 inch slabs.

4. 4

   Place vegetables, garlic and coriander in a saucepan large enough to handle them comfortably and add water and salt.

5. 5

   Cover, place over high heat.

6. 6

   Cook until vegetables are soft and remove each from the water as they are done.

7. 7

   Place vegetables to drain on towels and place in the refrigerator to chill.

8. 8

   Add vinegar to the liquid in the saucepan and boil the liquid until reduced by 2/3.

9. 9

   Remove from the heat and pour the liquid into a mixing bowl.

10. 10

    When the liquid is cool, add the dill and vigorously beat in the oil.

11. 11

    Arrange the vegetables on a platter, pour the sauce over them and serve.

* Per serving · 4 servings · Values may vary.