AIOLI WITH ROASTED VEGETABLES
Provided by Food Network Kitchen
Time 1h20m
Number Of Ingredients 4
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
Make and share this Roasted Vegetables With Garlic Aioli recipe from Food.com.
Provided by kiwileese
Categories Vegetable
Time 1h45m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1481, Fat 133.4, SaturatedFat 19.4, Cholesterol 188.8, Sodium 76.8, Carbohydrate 69.2, Fiber 18.4, Sugar 13.8, Protein 12.2
AïOLI WITH VEGETABLES
Yield Serves 6
Number Of Ingredients 8
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.
ROASTED GARLIC AIOLI
Creamy roasted garlic aioli can be made quickly with leftover roasted garlic. We love roasted garlic and tend to bake more than one at a time for convenience and to be energy efficient.
Provided by NB Roy
Categories Side Dish Sauces and Condiments Recipes
Time 2h45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Trim off the top of the head of garlic to expose cloves. Drizzle with olive oil. Sprinkle salt and black pepper on top. Wrap in aluminum foil.
- Bake in the preheated oven until garlic feels soft when lightly pressed, about 1 hour. Unwrap and cool, 5 to 10 minutes. Refrigerate until chilled, 30 minutes to 1 hour.
- Pull out individual garlic cloves with a sharp knife; place in a small bowl. Mash with a fork until creamy. Add mayonnaise, lemon juice, Worcestershire sauce, and cayenne; mix well until blended.
- Refrigerate until flavors combine, at least 1 hour.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.8 g, Cholesterol 10.4 mg, Fat 24.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.6 g, Sodium 204.4 mg, Sugar 0.5 g
AIOLI WITH VEGETABLES
Provided by Molly O'Neill
Categories easy, side dish
Time 45m
Yield Four servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 58 grams, Carbohydrate 31 grams, Fat 70 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 319 milligrams, Sugar 8 grams
AIOLI WITH ROASTED VEGETABLES
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Provided by Melissa Clark
Categories dinner, lunch, finger foods, vegetables, main course, side dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
- Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
- Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
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