Macédoine of vegetables


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 "à l'anglaise", then thoroughly drained.

They are only combined at the end in a mayonnaise dressing.
166 K 3.6/5 (20 reviews)
Grade this recipe:
Keywords:
Last modified on: September 3rd 2014
For 1 kg, you will need:
  • 1 carrot 400 g carrot
  • 2 turnip 400 g turnip
  • 3 green beans 300 g green beans
  • 4 peas 300 g peas
  • 5 mayonnaise 100 g mayonnaise
  • Total weight: 1,500 grams

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 20 min.
All in all: 1 hour 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Macédoine of vegetables
Prepare 400 g carrot and 400 g turnip. Cut into small dice about 1/2 cm (1/4 inch) across.

Stage 2 - 15 min.
Macédoine of vegetables
Cut 300 g green beans into 1/2 cm (1/4 inch) chunks.

Stage 3 - 10 min.
Macédoine of vegetables
If you are using fresh peas, shell them to give 300 g peas, otherwise, use this weight of frozen peas.

Stage 4 - 5 min.
Macédoine of vegetables
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.

Stage 5 - 3 min.
Macédoine of vegetables
Remove the carrots with skimmer or araignée (spider) and drain in a strainer or colander.

Stage 6 - 15 min.
Macédoine of vegetables
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.

Stage 7 - 3 min.
Macédoine of vegetables
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
Macédoine of vegetables
... then leave them to wait on a tea towel or on absorbant paper.

Stage 9 - 3 min.
Macédoine of vegetables
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.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=10 %120 RDI=10 %210 RDI=30 %2,490 RDI=130 %10,430 RDI: 130 %
Per 100 g2 RDI=1 %7 RDI=1 %10 RDI=2 %170 RDI=8 %700 RDI: 8 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Sulfites, Mustard
How much will it cost?
  • For 1 kg : 3.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Tomatoes Macédoine
Tomatoes Macédoine

Tomatoes macédoine are stuffed salad tomatoes, filled with a macédoine of vegetables in mayonnaise.
71 K4 45 min.
Ham à la Russe
Ham à la Russe

Ham "à la Russe" is a slice of cooked ham rolled up around a macédoine of vegetables in mayonnaise.
108 K4.3 8 min.
This recipe uses (among others)
Other recipes you may also like
Moist cereal bars
Moist cereal bars
Whether bars or rounds, this recipe produces delicous small cereal cakes.
February 21th 2011297 K4.9 1 hour 5 min.
Vegetable stock
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
October 5th 2011270 K4.3 1 hour
Piped petits-fours
Piped petits-fours
As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.
December 30th 2019127 K1 1 day 35 min.
Snails in a brioche
Snails in a brioche
A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
September 17th 202459 K 1 hour 45 min.
Avocado, artichoke and chicken salad
Avocado, artichoke and chicken salad
This fairly simple recipe combines slices of avocado, spring onions, diced chicken and artichoke hearts in a good vinaigrette dressing.
September 6th 202042 K 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page