El Bullitt ( Portuguese Vegetable Hot-Pot)

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs carrots, cleaned, peeled, and cut into short lengths
  • 2
    lbs potatoes, peeled and cut into chunks if mature, whole if young and new
  • 2
    lbs small turnips, peeled and cubed
  • 1
    small cabbage, sliced in eighths through the center or 1 large head of broccoli, divided into florets
  • 1
    cup fresh green beans, topped and tailed (frozen is fine if you can't find fresh)
  • water to cover the vegetables (stock may be substituted)
  • salt, to taste
  • Aioli
  • 5
    garlic cloves, peeled and chopped
  • 23
  • 14
    teaspoon salt
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DIRECTIONS

  • Bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable).
  • Add the vegetables to the boiling liquid in the order given, bringing the broth back to a boil each time (should take about 20 minutes to get everything added).
  • Drain everything in a colander (reserving the cooking liquid) as soon as the vegetables are tender and run them under cold water to stop the cooking process.
  • Crush the garlic in a mortar and pestle with 1/4 teaspoon salt.
  • When it's pounded to a paste, start adding the oil in a thin stream.
  • Keep pounding with the pestle and trickling in the oil until the mixture is good and thick.
  • Add a drop of lemon juice to sharpen the flavor.
  • The broth and vegetables may either be served together in a bowl or separately.
  • If serving them together, pass the aioli around for people to stir in as much as they please.
  • If serving separately, use the aioli as a side dip for the vegetables.
  • Serve with slices of good bread.
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