Vegetables A La Russe Recipe
Vegetables a la russe is a cooked vegetable recipe made with a medley of fresh veggies. Prepared and flavored with mustard mayonnaise and herbs like parsley and chives, the vegetables a la russe is svory and can be served as a light and refreshing side in a meal instead of salads.
Ingredients
| Potato | 1 Pound | |
| Salt | To Taste | |
| Cauliflower | 1 Small | |
| 1 small bunch broccoli | ||
| Green beans | 1/4 pound | |
| Carrots | 1/4 pound | |
| Zucchini | 1/4 pound | |
| Green peas | 1 Cup (16 tbs) | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| 1 cup chopped scallions, green part and all | ||
| Parsley | 2 Tablespoon, chopped | |
| Chives | 1 Tablespoon, chopped | |
| 1 cup Mustard Mayonnaise | ||
Directions
Place potato in saucepan; add cold water to cover and salt to taste.
Bring to boil; simmer 25 minutes or until tender.
Drain; let cool.
Peel potato; cut into neat, uniform cubes, each about an inch or slightly less.
Set aside.
Break off enough florets from cauliflower to make 1 cup.
Use remaining cauliflower for another meal.
Break off enough florets from broccoli to make 1 cup.
Use remaining broccoli for another meal.
Cut beans, carrots, and zucchini into small cubes, about 1/2 inch thick or slightly less.
Keep vegetables in separate batches.
Cook cauliflower, broccoli, beans, carrots, and zucchini separately in boiling salted'water until crisp-tender.
Take care not to overcook.
Cook peas until barely tender.
As each batch is cooked, drain immediately in sieve or colander.
Run under cold water to chill; drain well.
Combine potatoes, cauliflower, broccoli, beans, carrots, zucchini, and peas in mixing bowl.
Add celery, scallions, parsley, and chives.
Add mayonnaise; toss gently but well.
Bring to boil; simmer 25 minutes or until tender.
Drain; let cool.
Peel potato; cut into neat, uniform cubes, each about an inch or slightly less.
Set aside.
Break off enough florets from cauliflower to make 1 cup.
Use remaining cauliflower for another meal.
Break off enough florets from broccoli to make 1 cup.
Use remaining broccoli for another meal.
Cut beans, carrots, and zucchini into small cubes, about 1/2 inch thick or slightly less.
Keep vegetables in separate batches.
Cook cauliflower, broccoli, beans, carrots, and zucchini separately in boiling salted'water until crisp-tender.
Take care not to overcook.
Cook peas until barely tender.
As each batch is cooked, drain immediately in sieve or colander.
Run under cold water to chill; drain well.
Combine potatoes, cauliflower, broccoli, beans, carrots, zucchini, and peas in mixing bowl.
Add celery, scallions, parsley, and chives.
Add mayonnaise; toss gently but well.
Comments
Comments: 1 |
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Anonymous says :
Dear Sir or Madame,
I have been using a cookbook for years with this identical recipe. Unfortunately, the cookbook is in such bad shape, that it needs replacing. The front cover and copyright pages are missing, however, and I am unable to find the title anywhere. Do you by chance know the name of the book?
I look forward to hearing from you at your quickest convenience.
Kind Regards,
Dan Cohn
Posted on: 28 December 2009 - 7:39pm
Chef
