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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	2		peeled cut	104.96	24.5248	2.3808	0.6144
potato	2		peeled cut	-	-	-	-
turnip	2	lbs	peeled cubed	254.012	58.332	8.1647	0.9072
cabbage	1		sliced divided	-	-	-	-
green bean	1	cup	topped tailed	31.0	6.97	1.83	0.22
water			substituted	-	-	-	-
salt				-	-	-	-
garlic clove	5		peeled chopped	-	-	-	-
olive oil	2/3	cup		1272.96	0.0	0.0	144.0
salt	1/4	teaspoon		-	-	-	-
lemon juice	1	drop		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.