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Vegetable Bollito Misto with Brown Butter and Herb Polenta
http://www.cannellevanille.com/2011/12/vegetarian-bollito-misto-an...
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Photo © Aran Goyoaga
Ingredients
categorized
original
4 small beets (assorted colors and shapes), stems cut off, but leave a bit of the top
2 tablespoons olive oil
1 medium yellow onion, diced
1/2 medium leek, diced
3 cloves garlic, minced
1 celery stalk, diced
2 thyme sprigs
1 bay leaf
bunch of fresh parsley
6 cups cold water
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 pound (450 g) small potatoes, peeled and sliced into 1/2-inch rounds
6 small carrots (assorted colors), peeled and cut into different shapes (some rounds and the thinest ones in half lengthwise)
2 tablespoons unsalted butter
1 cup quick-cooking polenta
1/4 cup finely chopped fresh herbs (thyme, oregano, rosemary, parsley)
Microgreens and edible flowers (optional)
Ingredients
categorized
original
Produce
Bay leaf
(
1
)
Beets, small
(
4
)
Carrots, small
(
6
)
Celery stalk
(
1
)
Garlic
(
3
cloves
)
Herbs, fresh
(
1/4
cup
)
Leek, medium
(
1/2
)
Parsley, fresh
(
1
bunch
)
Potatoes, small
(
1
pound
)
Thyme, sprigs
(
2
)
Yellow onion, medium
(
1
)
Cooking & Baking
Black pepper, ground
(
1/2
teaspoon
)
Olive oil
(
2
tablespoons
)
Salt
(
1 1/4
teaspoon
)
Pasta & Grains
Polenta, quick-cooking
(
1
cup
)
Drinks
Water
(
6
cups
)
Dairy
Butter, unsalted
(
2
tablespoons
)
Other
Microgreens and edible flowers (optional)
Preparation
Read recipe preparation on
cannellevanille.com
Cannelle et Vanille
www.cannellevanille.com
All 156 recipes
Social Stats
62.7
Rating
1-100
68
Tweets
21
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Shares
2
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Views
1,015
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Recipe Stats
Published December 13, 2011 (1 year ago).
4 people saved this recipe.
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