Almond aioli with summer vegetables

Preparation info

  • Serves


    • Difficulty


Appears in

A Cook’s Year in a Welsh Farmhouse

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.


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


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