Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, macédoine (vegetables, eggs, mayo). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Macedonia or macédoine is a salad composed of small pieces of fruit or vegetables. Fruit Macedonia is a fresh fruit salad and is a common dessert in Greece, Romania, Spain, France, Italy and Argentina. Vegetable Macedonia or Macédoine de légumes nowadays is usually a cold salad or hors d'oeuvre.
Macédoine (vegetables, eggs, mayo) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Macédoine (vegetables, eggs, mayo) is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have macédoine (vegetables, eggs, mayo) using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Macédoine (vegetables, eggs, mayo):
- Prepare 2 carrot
- Take 2 potatoes
- Get 2 white turnips
- Get green beans
- Take peas
- Take 3 eggs
- Get flageolet beans (facultatif)
- Get black peper and salt
- Make ready 2 tablespoons mayo or more
Garnish with hard cooked eggs and tomato wedges. Macedoine Vegetable , Find Complete Details about Macedoine Vegetable,Macedoine Vegetable from Supplier or Ingredients: Garden fresh Mixed vegetables No additives. To turn the salad into a main course, you can add hard boiled eggs or poached fish. Cut remaining cup of butter into chunks and distribute over the vegetables.
Steps to make Macédoine (vegetables, eggs, mayo):
- Wash you vegetables and cut them in small size or any size you want.
- Cook the peas and green beans together and add some salt
1. Cook the carrots and turnship together and add some salt - Cook the potatoes and flageolet beans separetlym
- After everything is cooked. Mixed them all together and add mayo, salt and peper
- It's ready
Cover pan tightly and cook over a low flame for about an hour, or until a knife slides easily into the potatoes. Shake pan occasionally to avoid scorching; there should be sufficient liquid from the lettuce, but if necessary add. The art of taillage, or basic vegetable cuts, is one of the first skills an aspiring chef must master at culinary school. Beyond making a dish beautiful Knife cuts can leave you with lots of vegetable waste, since it requires lots of trimming to make your organically shaped carrot, parsnip or potato into. Vegetable Macedonia or Macédoine de légumes nowadays is usually a cold salad or hors d'oeuvre of diced vegetables served with mayonnaise.
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