Roast Vegetables with Garlic Mayo (BC)

This is a simple dish, perfect to serve as a starter for a group of people, to pick at on a hot day, or as a main vegetarian dish. Only half of the garlic mayo is required for this dish, the other half was used for the gurkin-caper sauce of another dish in the budget challenge. However, for convenience, I gave the entire recipe here.

Ingredients:

  • 2 cloves of garlic
  • 1 tsp sunflower oil
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 125ml sunflower oil
  • 1 tbs white wine vinegar
  • salt/pepper
  • 4 baby potatoes
  • 2 carrots
  • 5 Swiss brown mushrooms

Serves 1 as part of the Budget Challenge

Recipe:

Chop the garlic finely. Bake softly for 1-2 minutes in the oil until fragrant and starting to brown a bit. Take the garlic out of the pan and set aside to cool.

Make the mayo:
Place the egg yolks in a tall round container that just fits the immersion (stick) blender. Add the dijon mustard and then the oil and vinegar.
Do not stir or shake to combine!
Place the immersion blender in it, all the way to the bottom, without mixing the ingredients. You want to first mix the mayo with the mustard and a little oil, before the rest gets mixed in.
With the blender all the way at the bottom, turn it on. Do not move it upwards until you can see a thick mayo coming out from underneath the blender. Now you can slowly move the blender upwards to allow for more oil to be mixed in. Mix everything together.
Add the garlic and season to taste with salt and pepper.

Steam the potatoes and the carrots. Cut the potatoes and mushrooms in half and the carrots in quarters. Grill them on a hot panini press or in a grill pan for about 5 minutes or until the mushrooms have been baked and the potatoes and carrots have nice grill marks.

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