Name: Almond aioli with summer vegetables
Yield: Serves 4
Ingredients: About 2 tbsp white wine vinegar or lemon juice; Bunch of carrots (about 500 g), scrubbed and chunked; 1 large broccoli head, divided into florets; About 450 ml light, non-virgin olive oil; About 750 g potatoes, peeled or scrubbed and chunked; ½ tsp roughly crushed sea salt; 50 g blanched almonds, roughly chopped; 2 egg yolks; 4–5 new-season garlic cloves; About 500 g leeks, washed, trimmed and chunked; 1 celery head, trimmed and chunked

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Use a light, non-virgin olive oil for the aioli, or a mixture of sunflower and extra virgin olive oil – the heavier extra virgins are too strong if used on their own.

Ingredients

Bunch of carrots (about 500 g), scrubbed and chunked
About 750 g

Method

Bring a roomy pan of salted water to a rolling boil. Add the vegetables in the order given, covering with a lid in between additions and returning the water to the boil every time. Drain as soon as the potatoes are soft and the broccoli is just tender.

Meanwhile, make the aioli. Bring all the ingredients up to room temperature before you begin, or the sauce won’t form an emulsion. Using