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vegetable macedoine

Vegetable Macédoine

A vegetable macédoine consists of a variety of diced vegetables and is usually served cold as a salad.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetisers & Starters, Salad, Side dishes
Cuisine French, International
Servings 6 people
Calories 139 kcal

EQUIPMENT (click pictures for details)

Chef knife
Chef knife
Vegetable peeler
Vegetable peeler
Mixing bowls
Mixing bowls

Ingredients
 
 

Instructions
 

  • Peel all vegetables and cut into small cubes ‘macédoine’.
    raw vegetables cut in brunoise
  • Cook the vegetables ‘à l'anglaise’. Bring a large pot of salted water to the boil and cook all vegetables separately until soft and tender.
    boiling potatoes
  • Plunge the cooked vegetables into iced water to stop the cooking process and to stabilise the colours. Always cook the carrots at the end.
    refreshing vegetables in an ice bath
  • Drain the vegetables.
    cooked vegetables a l'anglaise for vegetable macedoine
  • In a large bowl, gently combine the vegetables macédoine with the homemade mayonnaise and season to taste.
    vegetable macedoine

Nutrition for 1 portion

Calories: 139kcalCarbohydrates: 23gProtein: 5gFat: 4gCholesterol: 2mgSodium: 93mgFiber: 6gSugar: 8gVitamin A: 7571IUVitamin C: 41mgCalcium: 57mgIron: 2mg
Keyword cutting skills, mixed vegetables, salad
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