El Bullitt ( Portuguese Vegetable Hot-Pot) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A lovely dish very similar to a vegetarian New England boiled dinner adapted from The Food of Spain & Portugal as published in our local paper. Ingredients:
2 lbs carrots, cleaned, peeled, and cut into short lengths |
2 lbs potatoes, peeled and cut into chunks if mature, whole if young and new |
2 lbs small turnips, peeled and cubed |
1 small cabbage, sliced in eighths through the center or 1 large head of broccoli, divided into florets |
1 cup fresh green beans, topped and tailed (frozen is fine if you can't find fresh) |
water to cover the vegetables (stock may be substituted) |
salt, to taste |
5 garlic cloves, peeled and chopped |
2/3 cup olive oil |
1/4 teaspoon salt |
1 drop lemon juice |
Directions:
1. Bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable).
2. Add the vegetables to the boiling liquid in the order given, bringing the broth back to a boil each time (should take about 20 minutes to get everything added).
3. Drain everything in a colander (reserving the cooking liquid) as soon as the vegetables are tender and run them under cold water to stop the cooking process.
4. Crush the garlic in a mortar and pestle with 1/4 teaspoon salt.
5. When it's pounded to a paste, start adding the oil in a thin stream.
6. Keep pounding with the pestle and trickling in the oil until the mixture is good and thick.
7. Add a drop of lemon juice to sharpen the flavor.
8. The broth and vegetables may either be served together in a bowl or separately.
9. If serving them together, pass the aioli around for people to stir in as much as they please.
10. If serving separately, use the aioli as a side dip for the vegetables.
11. Serve with slices of good bread.
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