El Bullitt ( Portuguese Vegetable Hot-pot)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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
• 5 garlic cloves, peeled and chopped
• 2/3 cup olive oil
• 1/4 teaspoon salt
• 1 drop lemon juice

Recipe

• 1 bring to a rolling boil enough salted water or stock in a large stockpot to cover the vegetables (stock is preferable).
• 2 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).
• 3 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.
• 4 crush the garlic in a mortar and pestle with 1/4 teaspoon salt.
• 5 when it's pounded to a paste, start adding the oil in a thin stream.
• 6 keep pounding with the pestle and trickling in the oil until the mixture is good and thick.
• 7 add a drop of lemon juice to sharpen the flavor.
• 8 the broth and vegetables may either be served together in a bowl or separately.
• 9 if serving them together, pass the aioli around for people to stir in as much as they please.
• 10 if serving separately, use the aioli as a side dip for the vegetables.
• 11 serve with slices of good bread.