From Caroline Maire's kitchen in France.

Originally published on Cookpad France as Aïoli de Légumes, with US measurements.

Vegetable Aïoli

Name: Vegetable Aïoli
Yield: Serves 4 servings
Ingredients: 4 carrots; 4 potatoes; 1 sweet potato; 1 parsnip; 9 oz Brussels sprouts (about 250 grams); 1 bunch small leeks; 1 bouquet garni (bundle of herbs); Salt; 5 whole black peppercorns; 1 onion studded with 3 whole cloves; for the aïoli; 2 garlic cloves; 1 pinch salt; Juice of 1/2 lemon; 1 cup olive oil (about 250 ml); 1 egg yolk

Caroline Maire @cook_5906935

Perigord

I was inspired by the traditional Provençal Aïoli recipe that I found in LE Reboul, a gift from a friend from Marseille for Christmas.

Caroline Maire @cook_5906935

Perigord

I was inspired by the traditional Provençal Aïoli recipe that I found in LE Reboul, a gift from a friend from Marseille for Christmas.

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Ingredients

Serves 4 servings

4carrots
4potatoes
1sweet potato
1parsnip
9 ozBrussels sprouts (about 250 grams)
1 bunchsmall leeks
1bouquet garni (bundle of herbs)
Salt
5whole black peppercorns
1onion studded with 3 whole cloves
for the aïoli
2garlic cloves
1 pinchsalt
Juice of 1/2 lemon
1 cupolive oil (about 250 ml)
1egg yolk

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Steps

1

Peel and cut the vegetables into large pieces.
2

Place them in a large pot with the onion, bouquet garni, salt, and crushed peppercorns. Cover with cold water.
3

Bring to a boil, then simmer for 45 minutes.
4

Peel the garlic and crush it in a mortar with a pestle. When the garlic is a smooth paste, add the egg yolk and a pinch of salt. Mix well until you have a smooth cream. Slowly drizzle in the olive oil while whisking vigorously with the pestle.
5

After adding about 4 tablespoons of oil, add the lemon juice and 2 tablespoons of cold water. Continue to slowly drizzle in the oil while stirring until you reach the desired consistency.
6

Serve the vegetables hot with a ladle of broth and the aïoli on the side.