Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas.
The different vegetables are cooked separately in salted water, then thoroughly drained.
They are only combined at the end in a mayonnaise dressing.
The different vegetables are cooked separately in salted water, then thoroughly drained.
They are only combined at the end in a mayonnaise dressing.
51,9424/5 for 7 ratings
Last modified on: September 3rd 2014
For 1 kg, you will need:
- 1
400 g carrot - 2
400 g turnip - 3
300 g green beans - 4
300 g peas - 5
100 g Mayonnaise - Total weight: 1,500 grams
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 4 min. | 20 min. | 1 hour 24 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 30 min.
Prepare 400 g carrot and 400 g turnip. Cut into small dice about 1/2 cm (1/4 inch) across.
Stage 2 - 15 min.
Cut 300 g green beans into 1/2 cm (1/4 inch) chunks.
Stage 3 - 10 min.
If you are using fresh peas, shell them to give 300 g peas, otherwise, use this weight of frozen peas.
Stage 4 - 5 min.
Bring a pan of salted water to the boil (1 tablespoon of coarse salt per liter of water). Tip in the diced carrots.
Leave to cook until tender.
Leave to cook until tender.
Stage 5 - 3 min.
Stage 6 - 15 min.
Cook and drain the other vegetables in turn the same way: turnips, green beans and peas.
Note: do not throw the cooking water away, as this is now a very good vegetable stock.
Note: do not throw the cooking water away, as this is now a very good vegetable stock.
Stage 7 - 3 min.
It is important to drain the vegetables throroughly. I advise you to give them a whirl, each in turn, in a salad spinner...
Stage 8
... then leave them to wait on a tea towel or on absorbant paper.
Stage 9 - 3 min.
Finish your macédoine by mixing all the vegetables together with 100 g Mayonnaise.
Remarks
A macédoine (without mayonnaise) can also be use as a garnish or stuffing, in a fish or papillote, for example.
Nutritional information
How much will it cost?
- For 1 kg : 3.80 €
Recipes that use this recipe: 2
 |  |
Source
Home made.More recipes?
This recipe uses (among others) | Carrot: You can get more informations, or check-out other recipes which use it, for example: Chinese Soup, Melt-in-the mouth meat and vegetables in a sealed casserole, Vegetable clafoutis, Tahitian style fish, Two-stage beef chuck , ... All |
| Turnip: You can check-out other recipes which use it, like for example: Duo of slow-cooked pork, Loin of pork with herbs and julienne vegetables , Veal Chop With Assortment of Vegetables, Turnip and sesame puree (tahina) soup, Taos hotpot, ... All |
| Green beans: You can check-out other recipes which use it, like for example: Mexican-style pork medallions , Green beans with tomatoes, Salmon "en papillote" with small vegetables, French bean salad with vinaigrette , Rolls of fish in smoked ham, ... All |
| Peas: You can check-out other recipes which use it, like for example: Tomato ladybirds, Minestrone, Salmon "en papillote" with small vegetables, Baked Mont d'Or with diced mixed vegetables, Fillet of pollack cooked in two stages, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.