VINAIGRETTE OF BRAISED SOUP VEGGIES

Ingredients:

• 1 md Carrot -- peeled
• 1 sm Head celery
• 4 sm Leeks
• 1 md Turnip -- peeled
• 4 Parsley roots *
• - peeled
• 2 tb Minced garlic
• 1 t Ground coriander
• 2 c :water
• 1 t Salt
• 3 tb White wine vinegar
• 1 tb Chopped fresh dill
• 1/3 c Extra virgin olive oil

Preparation:

• QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and quarter remaining head.
• Remove green part of leeks.
• Slice turnip into 3/8-inch slabs.
• Place vegetables, garlic and coriander in a saucepan large enough to handle them comfortably and add water and salt.
• Cover, place over high heat.
• Cook until vegetables are soft and remove each from the water as they are done.
• Place vegetables to drain on towels and place in the refrigerator to chill.
• Add vinegar to the liquid in the saucepan and boil the liquid until reduced by 2/3.
• Remove from the heat and pour the liquid into a mixing bowl. When the liquid is cool, add the dill and vigorously beat in the oil. Arrange the vegetables on a platter, pour the sauce over them and serve.