Ingredients:
1 bunch baby beets
1 bunch baby turnips
1 bunch baby carrots
1/2 cauliflower, divided into florets
1 bunch baby leeks, trimmed
6 asparagus
1 liter water
200 ml white wine vinegar
200 ml olive oil
3 lemons, juice of
3 sprigs fresh thyme
20 coriander seeds
1 teaspoon salt
Directions:
Wash and trim vegetables.
Put water, vinegar, olive oil, lemon juice, thyme and coriander seeds and salt into a large saucepan.
Bring to the boil. Continue to boil until liquid emulsifies.
Meanwhile bring a separate pot of water to boil and add the beetroot. Cook until tender.
Drop the remaining vegetables into the boiling emulsion adding leeks and asparagus last.
Cook for about 10 minutes.
Drain all vegetables and reserve emulsified liquid.
To serve: Combine all vegetables on a platter and pour reserved liquid over.
Delicious served hot or cold.
Servings: 4-6
Time preparation: 15 min.
Time total: 55 min.