Macédoine of vegetables and a boiled egg

Estimated reading time: 4 minutes

Vegetable macédoine

In most French schools, food is served at school and it is the cooks at the school who prepare the meals. If you went to a French school, you must have eaten this. A vegetable macédoine actually looks a bit like our Russian salad, but there are no potatoes in this recipe. Cooking the vegetables is also another way of cooking : à l'Anglaise. Or boil the vegetables in salt water for a few minutes and then submerge the vegetables in ice water to stop the cooking process. Cutting vegetables into small cubes of about 5 mm has also become a term: sliced ​​à la Macédoine. macedoine vegetables

A macédoine is a French culinary term that refers to a salad of various vegetables and sometimes fruit. Usually the vegetables and/or fruit are cut into small cubes and mixed with mayonnaise or another dressing. Macédoines are often served as an accompaniment to a main course or as a light starter.

And this is how you make the Macédoine from vegetables:

-Cooking à l'Anglaise means that you cook each vegetable separately in salt water. The green beans and the green peas can be boiled in the same water.

-Grate the carrot and then cut it into small cubes, peel the kohlrabi and cut it into cubes as well. We cook the green beans whole. Only after cooking do we cut them into small pieces.

-First put a pan with water and put a handful of coarse sea salt in it. Bring this to a boil. On your counter, place a large bowl of ice water (or very cold tap water) with it in a colander.

-First boil the green beans, al dente in about 5 minutes, with a slotted spoon you scoop the beans into the colander that is in the bowl with ice water. This way you stop the cooking process of the vegetables and they keep their beautiful color. Let the vegetables drain further on kitchen paper.

-Repeat this process with the peas and then replace the water with freshly salted water. Bring to the boil again and now cook the kohlrabi, then the carrots.

-When all vegetables are well drained and dried with kitchen paper, cut the green beans into small pieces of 5 mm. macedoine

- Finely chop the fresh parsley.

- Take a large bowl and put all the vegetables in it and mix with 2 or 3 tablespoons of mayonnaise. Do this carefully so that you don't crush the vegetables. Add the parsley and season with freshly ground black pepper.

Finally, boil the eggs and cut the tomatoes in half.

Vegetable macédoine

Finally, to serve, place a few lettuce leaves on a plate. Put some cling film in a bowl. Spoon the vegetable mix into the bowls and press gently. Now turn the bowl over the lettuce and then remove the foil. Now there is a nice bun on your plate. Garnish it with the eggs and tomatoes.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Vegetable macédoine

In most French schools, food is served at school and it is the cooks at the school who prepare the meals. If you went to a French school, you must have eaten this.

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Hallway: Side dish, lunch

Kitchen: French

Keyword: vegetables

Preparation time: 10 minutes minutes

Preparation time: 30 minutes minutes

Total time: 40 minutes minutes

Servings: 4 people

calories: 106kcal

Author: Francine

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You need:

pan

is

Ingredients:

1x2x3x

• 250 gram roots
• 1 kohlrabi
• 100 gram green beans
• 100 gram fresh green peas
• mayonnaise
• salt
• peper
• fresh chopped parsley
• 4 eggs
• 8 small tomatoes
• a few leaves of lettuce

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• Cooking à l'Anglaise therefore means that you cook each vegetable separately in salt water. The green beans and the green peas can be boiled in the same water.
• Grate the carrot and then cut it into small cubes, peel the kohlrabi and cut it into cubes as well. We cook the green beans whole. Only after cooking do we cut them into small pieces.
• First, heat a pan with water and add a handful of coarse sea salt. Bring this to a boil. On your counter, place a large bowl of ice water (or very cold tap water) with it in a colander.
• First boil the green beans, al dente in about 5 minutes, with a slotted spoon you scoop the beans into the colander that is in the bowl with ice water. This way you stop the cooking process of the vegetables and they keep their beautiful color. Let the vegetables drain further on kitchen paper.
• Now repeat this process again with the peas and then replace the water with freshly salted water. Bring to the boil again and now cook the kohlrabi, then the carrots.
• When all vegetables are well drained and dried with kitchen paper, cut the green beans into small pieces of 5 mm.
• Finely chop the fresh parsley.
• Take a large bowl and put all the vegetables in it and mix with 2 or 3 tablespoons of mayonnaise. Do this carefully so that you don't crush the vegetables. Add the parsley and season with freshly ground black pepper.
• Finally, boil the eggs and cut the tomatoes in half.

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