Boiled mixed vegetables (2)
Instructions
Wash and clean all the vegetables and boil them separately.
Detach cauliflower flowers to stick cut carrots and Zucchini, artichoke quarters and dice the potatoes.
Prepare a vinaigrette with olive oil, vinegar, salt and pepper; mix with celery and chopped onion.
With this sauce seasoning all vegetables in a serving dish.
Ingredients and dosing for 1 person
- 130 g of potatoes
- 40 g of cauliflower
- 25 g of artichokes
- 40 g of carrots
- 25 g of brussels sprouts
- 25 g of green zucchini
- 15 g of fresh peas
- 15 g of celery
- 1/4 onion
- Olive oil extra virgin
- Salt
- Pepper
- Wine vinegar