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| General Category : Side Dish |
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| Food Group : Vegetables |
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Ingredients
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1 bunch asparagus |
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3 carrots |
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3 celery stalks |
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2 cups (500 mL) cauliflower florets |
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1 yellow pepper, thinly sliced into strips |
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1/4 cup (50 mL) pasteurized liquid eggs or 2 egg yolks |
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3 tbsp (45 mL) Niagara red wine |
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1 tsp (5 mL) Dijon mustard |
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1/4 tsp (1 mL) each salt and white pepper |
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2/3 cup (150 mL) vegetable oil |
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Preparation
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Break off asparagus stalks at their natural breaking point. Slice carrots and celery into long thin pieces. Bring a saucepan of salted water to a boil. Add the cauliflower and cook for 2 minutes.
Add the asparagus and cook for 2 minutes longer. Drain and rinse vegetables under ice cold water. Drain well and pat dry. Reserve. Combine eggs, wine, mustard, salt and pepper in a blender.
Blend until combined. With motor running, drizzle in oil, blending until very thick. Taste and adjust seasoning if necessary. Transfer to a small bowl and arrange vegetables all around.
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More Information
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Fast and Easy: 30 minutes or less (prep and cooking time).
Make-ahead: Can be made at least 8 hrs. ahead. |
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Nutritional information
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| Per serving: 197 cal, 18 g fat, 8 g carb, 3 g protein, 2 g fibre, 95 mg sodium. Excellent source vit A, C. Good source folate. |
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Calories : 0
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