Best Aioli With Roasted Vegetables Recipes

AïOLI WITH VEGETABLES

Steps:

• Using mortar and pestle, mash garlic with salt until almost smooth. Transfer mixture to processor.
• Whisk 6 tablespoons oil, lemon juice, egg yolks and 1 1/2 tablespoons water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bowl to touch water). Whisk constantly until thermometer inserted into mixture registers 140°F for 3 consecutive minutes, about 9 minutes total. Cool slightly. Transfer to processor with garlic.
• With machine running, gradually add remaining 3/4 cup oil in thin steady stream and blend until thick (if oil is added too quickly, mayonnaise will separate and become runny). Season with salt and pepper. Transfer to small bowl. (Aïoli can be made 1 day ahead. Cover and chill.)
• Place bowl of aïoli on platter. Surround with vegetables and eggs.

AIOLI WITH ROASTED VEGETABLES

Steps:

• Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again.
• Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.)
• Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours.
• Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables.
• Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve.

ROASTED VEGETABLES WITH GARLIC AIOLI

Steps:

• Place vegetables in a large roasting pan and mix through oil and garlic.
• Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp.
• Remove from oven and allow to cool down.
• Pile onto serving plates or platter.
• Spoon over Aioli and serve.
• TO MAKE AIOLI
• Place yolks, garlic, and lemon juice in a food processor. Blend until smooth. With the motor running gradually add oil, a little at a time. The mixture will thicken. If the oil is added too quickly, the Aioli will curdle.
• Season to taste.

AIOLI WITH VEGETABLES

Steps:

• Place the garlic, egg yolks, lemon juice, 1/2 teaspoon of salt and pepper to taste in a food processor and process until smooth. With the motor on, pour in the olive oil in a slow stream; the mixture should emulsify and thicken. Mix in 1 tablespoon of parsley and more salt if needed. Put in a bowl and refrigerate until ready to serve.
• Steam the potatoes until tender, about 25 minutes. Steam the asparagus until crisp-tender, about 4 minutes. Blanch the carrots in salted boiling water for 30 seconds. Drain and run under cold water. Drain. Arrange the vegetables on a platter, including the fennel bulb. Garnish the fennel with its chopped greens and sprinkle the remaining parsley over the potatoes. Serve with the aioli.