Winter Vegetable Platter with Rouille Recipe

Winter Vegetable Platter with Rouille Recipes

Ingredients :

winter vegetables (potatoes, parsnips, kohlrabi, baby turnips, leeks, Jerusalem artichokes, celeriac, carrots)

olive oil

sea salt

herb sprigs, to garnish


1 red pepper, cored, deseeded and chopped

2 garlic cloves, chopped

2 red chilies, deseeded and chopped

6 tbsp olive oil

1 oz fresh white breadcrumbs

salt and pepper

Method :
  1. Prepare the rouille.
  2. Put the pepper, garlic, chilies and olive oil in a liquidizer or food processor, and process until fairly smooth.
  3. Blend all the ingredients evenly.
  4. Add breadcrumbs, salt and pepper to taste, process again to form a thick paste.
  5. Transfer to a new bowl, cover an chill until ready to serve.
  6. Prepare the vegetables according to type and size.
  7. Boil or steam the vegetables until just tender.
  8. Drain and refresh under cold running water, then drain thoroughly.
  9. Arrange the vegetables on a large serving platter.
  10. Drizzle with olive oil and sprinkle with sea salt.
  11. Garnish with sprigs of herbs and serve with the rouille.

Makes 5

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